(I make my rice a little differently than Granny does. Granny has provided two versions, and I’m providing one with an optional step. Choose whatever method works best for you.)
(Granny’s Note: 1 cup uncooked rice = 3 to 4 cups cooked)
Granny’s Version #1
- 1 cup rice
- 1-1/2 cups water
- 1 teaspoon salt
Directions:
- Combine in a heavy pot with tight lid.
- Bring to a boil, stir, cover.
- Turn heat as low as possible. Cook 25 minutes without lifting lid.
- Fluff with a fork and let sit about 3 minutes.
Granny’s Version #2
- 1 cup rice
- 2 quarts (8 cups) water
- 1 tablespoon salt
Directions:
- Bring water and salt to a boil.
- Slowly add 1 cup rice.
- Boil until tender, 15 to 20 minutes.
- Drain and rinse. Let sit in colander over simmering water until ready to serve.
Tim the Younger’s Version
- 1 cup rice
- 2 cups water
- Salt to taste (I have a ramekin with salt that I normally “pinch” salt out of. With rice, I pick it up and sprinkle in about 3 moderate loops around the pot. So I don’t know, maybe a teaspoon or so? But if I’m cooking rice to serve something over it, I usually add very little salt if any.)
- Optional: 1 to 2 tablespoons vegetable oil or butter
Directions:
- Unceremoniously dump your ingredients into a small pot and cover. Set heat to high.
- Bring to a boil, then reduce to low. (Rice will start to foam as it cooks. You want to switch to low once the foam reaches about 1/2 to 2/3 up the pot, or it will start coming out.)
- Set timer for 20 minutes. Turn off heat when timer goes off. (I normally just leave the pot on the burner until I’m ready for it. Rice stays warm forever on its own.
(If you want the rice to be sticky, omit the oil or butter. If not, the oil/butter keeps the grains separate and makes them really juicy. I usually use oil. I used this with Jasmine and Basmati rice, and it always comes out perfect.)
