INGREDIENTS

INSTRUCTIONS

This is gonna seem so simple that you won't believe that it will  work,
but it does.  The thing with rice cooking is that folks tend to  make
it too hard.  Get out a nice heavy pan with a tight fitting lid.
(Visions is nice for this cause you can see what's going on in the
pot.) Get a bag of normal ol' long grain rice++not Rice-A-Roni or
Uncle Ben's or any of that "converted" stuff.  Dump as much into the
pot as you like (one cup dry makes about three cups cooked).  At this
point, you can either rinse it or not.  If you don't the rice  will be
a tad stickier when done.  (That makes it good for eating with
chopsticks.) If you rinse it well it will be a tad "fluffier".
Personally, over the years I've come to NOT rinse my rice.  It's just
too much work and I can't really see that much difference in the
finished product.  Level the rice in the pot and place your index
finger so that it just  touches the surface of the rice.  Add water
until the level comes  just up to the crease at the backside of the top
of the first knuckle  on your index finger.  Crank the heat up on the
stove quite high and  put the pot of rice on the burner.  Stir the rice
lightly before it  comes to a boil, just once, so it doesn't stick.
Let the shebang  come to a full, rolling boil, then lower the heat to
about medium.  Let it boil, UNDISTURBED, until the free water
evaporates and little  holes appear in the surface of the rice.  When
this stage is reached, immediately lower the heat to the lowest
setting possible (one of those "flame tamers" that you set on the
burner can be helpful here), cover the rice and let it simmer and
steam for about twenty minutes.  DO NOT LIFT THE LID UNTIL THE TIME
HAS ELAPSED-DO NOT STIR THE RICE!!!  Sorry++didn't mean to shout. ;-}
When the time has passed you will have a pot of perfectly cooked  rice.
Fluff it a bit when you put it in the serving dish.  No  complex
procedures, no measurements and very little fuss and muss...  This is
an old Chinese method of cooking rice and it works regardless  of the
amount of rice used.  Just remember the "first knuckle rule"  and
things should work well.  I don't add salt to mine, but I don't
imagine that it would cause any problems.  I've never cooked brown
rice this way, but I imagine it would work if you doubled the  steaming
time. Another easy way to get perfect rice is to buy one of  those
Japanese rice cookers. They run around forty bucks and are  really
quite good at what they do. I'm using one made by Hitachi that  works
very well.  Posted by Stephen Ceideburg; February 26 1991.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3mg
Potassium: 35.8mg
Carbohydrates: <1g
Protein: <1g