Recipe: Boiled Rice

3-½ C white rice and 3-½ C brown rice

There is no reason to worry about failures if you cook rice like pasta
in lots of boiling salted water and watch the timing. White rice will
be done in 15-18 minutes; brown rice will be done in 35-40 minutes.

3 quarts water
1 t salt
1 c rice

Bring the water and salt to a boil in a deep pot. Trickle the rice
slowly into the water so that it doesn't stop boiling. Don't stir,
but give the pan a shake so the rice levels. Keep the water boiling
over medium-high heat. Test at the minimum time by removing a few
grains with a slotted spoon; bite into the kernel---it should be firm,
not mushy and splayed out at the ends. It in doubt, it is better to
undercook rice slightly and steam it longer at the end, particularly
if you are planning to hold the rice 10 or 15 minutes before serving.
Drain the rice in a colander. Keep warm by placing the colander over
gently boiling water, covering the rice with a dishtowel.

Makes: 3-½ C white rice and 3-½ C brown rice