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Start thinking of rice as the foundation for many delicious dishes. This recipe is so simple, you'll cook a perfect pot of rice every time.

Source: Everyday Food, April 2010
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

This recipe calls for 3 parts water to 2 parts rice, which is less water than most package instructions call for but will result in perfect rice in a shorter amount of time. Use long-grain, not converted, rice.

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  • rsvoboda
    20 AUG, 2011
    I make rice just as I do pasta. I try to double the amount of water to rice. I season the rice before it boils with salt, garlic etc. When done I just strain off the water. It keeps it moist and will sit longer if I need the extra time. I hope it helps!
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