White Or Brown Rice
20 to 30 minutes
The simple simmering method described in the main recipe and variation—for brown rice— are the same. Only the time and the main components— rice and liquid—change.
1 1 ⁄ 2 cups white rice
Large pinch salt
1. Put the rice in a medium saucepan with water to cover by about 1 inch. Add the salt and bring to a boil, then adjust the heat so the mixture boils steadily but not violently.
2. Cook without stirring until small craters appear in the surface, 10 to 15 minutes. When all visible moisture disappears (tip the pot to confirm that no water remains), cover and turn off the heat; let the rice sit for 5 minutes.
3. Fluff the rice with a fork. You can serve it now; it will be on the moist side, but fine. Or cover the pot again and let it sit with the heat off for at least 15 or up to 30 minutes to dry a bit before serving.
In Step 2, cover the pot and cook for 30 to 40 minutes, checking occasionally to make sure the water is not being absorbed too quickly (you can add a little more water if necessary). When all the water has been absorbed, taste and see if the rice is tender or nearly so. If not, add about 1 ⁄ 2 cup more water, cover, and continue to cook; check every 5 minutes or so. When the rice is tender, proceed with Step 3.