White Rice
Makes 6 cups
2 cups long-grain rice such as Jasmine or Basmati
3 ¼ cups water
To make conventional boiled rice: Put 2 cups of rice in a bowl and using your fingers as a rake, rinse the rice under cold running water to remove some of the talc. Drain the rice in a strainer and put the rice and 3 ½ cups cold water in a heavy, 2-quart saucepan with a lid. Heat uncovered, to the boiling point. Reduce the heat to low, cover, and simmer for about 14 to 15 minutes, or until the water has evaporated and craters appear on the surface. Remove from the heat and fluff lightly with a fork to separate the grains. Cover and let sit for 5 minutes. Serve or, if using for fried rice, spread the rice out in a thin layer on a tray. Let cool completely, cover with plastic wrap, and chill in the refrigerator overnight.
To make the rice in a Microwave: Rinse and drain as above, then transfer to a 3-quart soufflé dish or a heatproof bowl. Add water. Cover with an oven-safe plate or a microwave cover, and place in the microwave. Microwave on high for 12 minutes, or until just cooked. Remove from the microwave, fluff lightly with a fork, and let sit covered for 5 minutes. To save even more time, use a microwave rice cooker and follow the instructions given by the manufacturer.
Brown Rice
Makes 6 cups
2 ½ cups long-grain, Basmati brown rice
4 ¼ cups water
To make conventional boiled rice: Put the rice in a pot and, using your fingers as a rake, rinse the rice under cold, running water. Drain the rice in a strainer. Put the rice and water in a heavy saucepan with a lid. Bring to a boil, cover, and reduce the heat to low. Simmer for 40 to 50 minutes, until the rice is just tender. Remove from the heat and fluff lightly with a fork to separate the grains. If the rice is wet or there is still water, drain the rice in a strainer, put back into the pot and cover. Serve hot or warm. (If using in a pilaf or fried rice dish, spread out in a thin layer to cool.)
To make the rice in a microwave: Rinse and drain the rice as above. Place the rice in a large heatproof bowl with 6 cups of water. Place a heatproof plate or microwave cover over the bowl and microwave on high until the water boils (about 8 to 10 minutes, depending on the microwave). Carefully, remove the plate or cover and continue cooking uncovered for 20 minutes or until most of the water is absorbed. Remove from the microwave, cover and let sit until remaining water, if any, is absorbed. Fluff the rice with a fork and serve.
*Brown rice is rich in fiber, vitamin B, potassium, and magnesium. It may help reduce the risk of colon cancer.
