How to Cook Rice Right

The easiest way to make rice well every time is to use a rice cooker. If you don't have one, or don't want one, though, here's a no-fail recipe
for rice that one of my grandmothers taught my mother, who taught me. This one, I use mainly for seasoned rice dishes because things can be
added to it before boiling, or broth (a plain soup) can be used in place of water.

This is for 4 substantial servings (4 rice bowls).

You will need:

1 large saucepan, or a short pot.

2 cups of white rice, preferably persian, glutinous, or converted, depending on how sticky you like it.

2 tablespoons of butter, margarine, rendered fat, or vegetable oil.

water or broth as needed (usually 3 to 3.5 cups)

salt to taste

Directions:

Put the rice in the bottom of the saucepan, and wash it thoroughly by rinsing, and then pouring off the cloudy water. Repeat until you can recognize grains of rice through the water, and then pour this last rinse out.

Put your middle finger in the saucepan until it touches the bottom, and put in water or broth until the level reaches the second line of your finger.

Add your salt and oil.

Place on the stove, and cover loosely, which means there should be a centimeter of space between the side of the cover and the edge of the pot or saucepan.

Turn on the stove at medium/low heat, and leave it alone for about 20 minutes.

Check to see if it's done, and if not, come back every 5 minutes.

If you need to check, and can't tell from looking at the top, stick a spoon in the middle, and push gently to the side to see if there is any water left. If there is, then move the rice back to cover the hole. Try not to touch it too much.

If you run out of water before the rice is the level of softness you want, in the well you make in it for checking, just pour a quarter cup of hot water to the middle, and move the rice back over to cover the water.

When it's done, turn off the heat, and cover the rice completely, and let it sit for 5 minutes.

Stir, and then serve.