STEP TWO: A SIMPLE COOKING METHOD
There are many different methods for cooking rice, but the simplest is the absorption method: the rice is cooked in a measured amount of water so that by the time the rice is cooked, all the water has been absorbed. As the water level drops, trapped steam finishes the cooking.
The key to this method is figuring out the correct amount of water. As a general rule, use 1-1/2 to 1-3/4 cups of water per cup of long-grain white rice, but you may need to experiment a little to find the amount you like best. Brown rice require more water, while shorter-grain rice require less. Keep in mind that more water gives you softer, stickier rice—great for stir-fries. Less water results in firmer rice, a good style for rice salads. The other important element is a heavy-based pot (to prevent scorching on the bottom) with a tight-fitting lid that keeps the steam in. If your lid fits loosely, put a clean kitchen cloth between the lid and the pot.