I find the free boiling method better for white rice. Once the rice is cooked I rinse it briefly under cold water. If you are using an electric rice cooker, use 1- ¾ cups water per cup of white rice and 2 cups water per cup of long grain brown rice.
When cooking brown rice on the stovetop, I use a thick- bottomed pot with a good heavy lid; Le Creuset is ideal. Add rice to boiling water, bring water back to a boil, use a fork to scrape off the bottom of the pot, turn heat to simmer and cover well. I often put a full teakettle on top to insure no steam escaping. After cooking for 25-30 minutes I turn off the heat and let rice finish cooking for 5-10 minutes before serving. I also recommend using a fork to fluff your rice before serving up.
|long grain white||1 cup raw||lots of salted water||20 minutes||2 cups cooked|
|long grain brown||1 cup raw||2- ¼ cups salted water||30 minutes + 5 steam||2 cups cooked|
|basmati||1 cup raw||lots of salted water||15- 20 minutes||2 cups cooked|