For most rice, use a 1:2 ratio of one cup of rice to two cups of water .
You can first rinse your rice until the water is clear. This will remove some of the starch.
Measure a half cup of uncooked rice per person and scale this ratio up or down depending on how much you’re making. Check packages for correct water/rice ratio.
Determine how much rice you will be cooking based on recommendations above.
Fill a large pot—rice expands make sure it has room to grow—with amount of water needed. Turn on high and bring to a full boil.
Stir in rice, with a sprinkling of salt and pepper and 1 tsp butter per 1 cup of rice—if desired. You don’t have to add salt, pepper, or butter we make it all the time without these additives. Stir, and bring back to a full boil.
Place lid on rice and turn heat down to a low simmer. You want it to still be gently bubbling—called simmering—DO NOT take the lid off. Rice is cooked by steaming.
Brown rice takes about 30-40 minutes. Start checking the rice around 15 minutes for white rice and 30 minutes for brown rice. When done, the rice will be firm but tender, and no longer crunchy. It is fine if it’s slightly sticky but shouldn’t be gummy.
Turn off the heat and remove the lid. Fluff the rice with a fork and let it sit for a few moments to lose that wet-just steamed texture.