
	Intro: Before you begin Step 1: Rinse it Step 2: Wet it Step 3: Boil it Step 4: Simmer it Step 5: Adjust for rice varieties





	A 2-quart (2-liter) pot with a close-fitting lid 1 to 5 cups (100ml to 1 liter) of clean, fresh water--some folks say filtered spring water makes tastier and more healthful rice. An 8-ounce (225-gram) measuring cup (see Tips) A stove with a reliable low-heat setting. If you have a gas stove, turn the flame down as low as possible but not so low that it flickers. A long-handled spoon (we like the wooden ones) Optional: 1/8 to 1/2 teaspoon (1 to 2ml) of salt (our choice: sea salt)


	20 to 50 minutes, depending on the quantity and type of rice.

2torial #0569:
Learn2 Make Rice

Don't strain that noble grain!

Tired of the same old pasta? Tired of boil-in-a-bag? Tired of burned pots and soggy, sticky concoctions that resemble tapioca pudding more than a fluffy side dish? The straightforward, no-nonsense guidelines of this 2torial will relieve all of these woes.

Take a moment the next time you go to the grocery store and look at the wide variety of rice available today. Many international and gourmet sections have a dozen or more varieties from which to choose. This 2torial will guide you through the basics of standard long-grain rice cooking. Once you have the basics down, you'll need only slight modifications to cook the more exotic varieties.

Step 1

#0442
Clean a Fish

#0584
Choose Wine

#0573
Separate Eggs

#0574
Make a Roux

#0607
Use Chopsticks