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

Save money: Large supermarkets, as well as traditional health-food stores, sell rice in large bins known "bulk foods." Buying bulk accomplishes at least three things: you save money, you choose exactly the amount you need, and you reduce the amount of garbage in landfills.

Don't peek! Rice needs the steam that's built up in a pot with a tight-fitting lid. If you let it out too many times, the rice may be undercooked.

2torial #0569: Learn2 Make Rice (Continued) Simmer it After a mixture is brought to a boil, it can be brought to a state of just-barely boiling by reducing the heat to Very Low. The mixture should be generating tiny bubbles, slightly more than champagne or soda pop, but the surface should be relatively calm--not leaping or frothing about.   As soon as the rice boils, turn the stove down to Very Low heat, not as low as the Warm setting (if your stove model has that setting) but just enough to keep the mixture at a slow simmer.   Cover the pot with a close-fitting lid and let simmer for 20 minutes. Option: you may stir the mixture every 8-10 minutes or so, thus making sure the rice is not sticking to the bottom.   If after 20 minutes there's still some water in the pan, you probably added too much water. Leave the lid off and simmer for 5 minutes longer. If the limpid pools linger longer, then simply spoon the rice out of the pot and into a serving dish. No one will be the wiser!   When the rice has absorbed all the remaining water in the pot, it's done . Remove from the heat, stir with your spoon around the edges and along the bottom. This will fluff up your rice nicely.   Step 5