Hot Rice
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There's no trick to making good rice time after time; it's a matter of measuring carefully and paying attention to timing. To make white rice, bring 2 cups of water to boiling. Slowly stir in 1 cup uncooked long-grain white rice. Return to boiling. Reduce heat to medium-low. (Rice should be barely simmering.) Simmer, covered, 15 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes. To make brown rice, bring 2 cups water to boiling and add 1 cup uncooked brown rice. Return to boiling. Reduce heat to medium-low. (Rice should be barely simmering.) Simmer, covered, about 35 minutes. Remove from heat; let stand, covered, for 5 minutes. Makes 3 cups WHAT TO DO WITH LEFTOVER RICE To save time later, cook extra rice and save it. Simply store cooked rice in an airtight container in the refrigerator up to 1 week or in the freezer for up to 6 months. To reheat chilled or frozen rice, in a saucepan add 2 tablespoons water or broth for each cup of rice. Cover and heat on top of the range for about 5 minutes or until the rice is heated through.