Hot Cooked Rice

Photo: flickr user Social Geek

Ingredients

2 cups long-grain or jasmine rice

3 1/2 cups water

2 cups short- or medium-grain rice

(pearl, calrose)

2 1/2 cups water

2 cups long-grain brown rice

4 cups water

Preparation

Hot Cooked Long-Grain Rice: In a 3- to 4-quart pan, combine 2 cups long-grain or jasmine rice and 3 1/2 cups water. Bring to a boil over high heat. Cover and simmer over low heat until rice is tender to bite, about 20 minutes.

Hot Cooked Short-Grain Rice: Follow directions for hot cooked long-grain rice (preceding), but omit long-grain or jasmine rice, and use 2 cups short- or medium-grain rice (pearl, calrose) and a total of 2 1/2 cups water. Bring to a boil over high heat. Cover and simmer over low heat until rice is tender to bite, about 20 minutes.

Hot Cooked Brown Rice: Follow directions for hot cooked long-grain rice (above), but omit long-grain or jasmine rice, and use 2 cups long-grain brown rice and a total of 4 cups water. Simmer, covered, over low heat until tender to bite, about 45 minutes.

This recipe yields about 6 cups; 4 servings