This method can be used to cook a perfect batch of either white or brown rice. While the cooking procedure is the same for both white or brown, the proportions and cooking time differ slightly for the two types. The recipe can be doubled, but it may take a bit longer to cook.
2 cups water
1 cup long-grain white rice
3 cups water
1 cup brown rice
Measure the water into a saucepan that has a tight-fitting lid. Bring it to a boil over high heat. Add the rice and the salt (omit salt if you're cooking brown rice), give it a stir, then lower the heat to the barest simmer and put the lid on the pot. Let it cook for 20 minutes for white rice, or about 30 minutes for brown - no peeking, no stirring.
After 20 minutes, lift the lid and have a look. The water should be mostly absorbed, and the surface of the rice should look like it's full of holes. If not, let it cook for another 5 minutes or so, then check again.
Remove the pan from the heat, fluff with a fork and serve.
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