BASIC WHITE RICE

SERVES 4

The more I read, the more I find that there are all sorts of methods by which people cook basic long grain white rice, all in an effort to keep it from getting "sticky". I decided to try the 2 to 1 ratio (2 parts liquid to 1 part rice) suggested by many chefs. It works, and it makes it very easy to make in different amounts. Most package directions call for adding some butter when cooking. I prefer to use a little olive oil instead. I think the milk solids in the butter cause the grains to stick more. For an even drier, firmer type of rice, see Chinese-Style White Rice.

INGREDIENTS

• 2 cups water
• Salt to taste, about 1/2 teaspoon
• 1 teaspoon olive oil
• 1 cup long grain white rice

Place the water, salt and oil in a medium saucepan. Bring to a boil over high heat. Add the rice and stir once. Cover, reduce heat to medium-low, and simmer for 20 minutes. Turn off heat and keep covered. Let rest for 5 minutes. Remove cover and fluff with a fork. Serve immediately or keep warm as stated in the notes.

Notes: When cooking any rice, the lid should not be removed because it is actually the steam that cooks the rice. However, no matter how fullproof the method, factors, such as the age of the rice, can affect the amount of water or cooking time. Therefore, near the end of the 20 minutes, I often do lift the lid briefly to see if the rice needs more water or if more needs to evaporate. If there is excess moisture, I partially uncover the rice and continue to cook a few minutes longer. If I have to add a little more water, I don't stir it in. Never stir the rice during cooking, or even when it is completely done, because the grains will stick together. That's why the recipes specifically say to fluff with a fork. If I need to hold the finished rice for a while, I keep it partially covered and do not fluff until use. If I need to hold it longer, I do the same but over a very low heat.