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Rice

Rinse rice until the water is clear and not cloudy. Although not essential, this helps get rid of any excess starch and impurities.

For every cup of long-grain rice, add 1 1/2 cups water and 1/2 tsp salt in a 2–3-qt. heavy saucepan. Swirl pan to combine—do not stir.

Bring to a boil, cover the pot with a tight-fitting lid and reduce heat to low (for the barest simmer). Cook, without uncovering pot, for 18 minutes.

Remove pan from heat. Uncover; place a kitchen towel over pan to keep the moisture from dripping onto rice. Cover tightly with lid again, and let stand for ~15 minutes.

Remove lid and fluff cooked rice with a fork, then serve immediately or chill.

For ideas on using cooked rice, see http://www.bonappetit.com/test-kitchen/cooking-tips/article/how-to-use-leftover-rice

Scorched Rice

From:.bonappetit.com

Scorched rice—sticky yet crispy, nutty, with a delightfully aggressive chew—is called nurungji in Korean, and it’s the frugal Korean home cook’s way of using up every last grain of rice from the pot. Head to any Korean restaurant where the rice comes out in a hot stone bowl, and chances are your server will come by after you’re finished to pour hot tea or water into the bowl to create a milky soup.

with slow and careful cooking, you can stop just shy of burnt-black rice to yield a layer of toasty brown (but never burnt) rice—this - is what we mean by “scorched.” Koreans are far from the only people who’ve figured out scorching your rice is actually one of the smartest—and most delicious—things you can do in the kitchen. The Chinese have guoba; the Persians have tahdig; and the coveted, crunchy layer of rice at the bottom of a properly-made batch of Spanish paella—called socarrat—is worth fighting for with fork and spoon.

The next time you make a pot of stovetop rice, simmer it for 10 minutes longer than you’d normally cook it to create a golden brown bottom layer. Eat the top layer of rice with dinner, then pour in water and boil to loosen the golden bits and eat a small bowl of the hot soup as a palate cleanser. You could also spread a thin layer of cooked rice in a large skillet and heat until golden and crispy on both sides, like a giant rice pancake. Sprinkle with a little sugar for a sweet, cracker-like snack.

Steamed Japanese Rice

An easy stovetop method that is quicker than a rice cooker and yields tender, distinct grains that cling gently to each other. From: http://www.bonappetit.com

For 4 people, use 2 cups Japanese short-grain white or haiga rice

Place rice in a large saucepan, add water to cover, and swirl rice with your hand (water will become cloudy). Drain through a fine-mesh sieve and return rice to saucepan. Repeat process until water is clear when mixed with rice (3 or 4 times). Drain rice a final time and cover sieve with a kitchen towel; let rest 15 minutes (this will help the grains hydrate evenly).

Return rice to same saucepan and add 2 cups water. Partially cover pot and bring to a boil. Stir once, cover, and reduce heat. Simmer until water is mostly absorbed and rice is very fragrant and tender, 10–12 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff rice with a large spoon, re-cover pot, and let sit 5 minutes before serving.