Easy Rice Instructions for Miss Sally

I imagine I'm too late for these instructions to be meaningful, but first rinse the rice, changing water 2-3 times until water is fairly clear. Then add 2x the amount of water as the amount of rice. I don't know metric, but 1 cup rice and 2 cups water usually works nicely. Add a little salt and bring to a boil. Allow to boil until the water evaporates just below the level of the swelled rice, then lower the heat, cover with a lid that fits tightly and simmer on low for 20 minutes. Unless you want gummy rice, do NOT stir. Careful not to allow to cook past 20 minutes without checking first. As a matter of fact, if your low setting is not very, very low, begin checking after only 15 minutes. Watch carefully, because soon after it is cooked completely, it has a tendency to scorch and the pan is difficult to clean. You want the rice to be dry and firm but NOT scorched. Enjoy! =)
For a change of pace, you might try browning non-rinsed rice in a non-stick skillet with 1 T. butter until slightly browned, then add 2 cups of chicken stock. Cover and simmer on low heat until liquid is absorbed. Using this method, I often add dried fruit (apricots, golden raisins, cumin, curry powder, cinnamon) leftover turkey or chicken is great in this dish, as well. Very easy, very fast and tasty, too, Have fun!