Steamed Rice

Use this method to cook all kinds of long-grain, basmati, Thai-scented, and regular.

Wash 1½ cups/375 mL long-grain white rice well. Place in a medium saucepan and add 2¼ cups/550 mL cold water. Bring to a boil. Reduce heat to medium and continue to cook, uncovered, until water disappears and holes appear on surface of rice, about 5-8 minutes. Cover and cook on very low heat for 15 minutes. Turn off heat and allow to rest for up to 30 minutes before serving. (To make steamed brown rice, use

¼ cup/50 mL additional water and allow rice to cook on low heat for 30 minutes (instead of 15).

Makes about 4 cups/1 L.