1 c Long-grain white rice
- (uncooked)
2 c Chicken broth or water
1/2 ts Salt
Freshly ground pepper
PUT RICE AND WATER or broth in a 2- to 3-quart
saucepan, and bring to a boil. Stir once or twice.
Lower heat to a simmer. Cover with a tight-fitting lid
or heavy-duty foil and cook 15 minutes. If the rice is
not quite tender or the liquid is not absorbed,
replace lid and cook 2 to 4 minutes longer. Season
with salt and pepper. Fluff with a fork. To reheat,
place in a colander over boiling water, making sure
the water does not boil into or soak the rice, but
only steams it. The rice will stay fluffy as long as
the water doesn't evaporate. In restaurants it is kept
this way for hours. Cover the rice to prevent the top
layer from drying out. TIPS: For drier rice, use 2
tablespoons less water.
