- 6 cups water
- 2 teaspoons salt
- 3 cups long-grain white rice (not converted)
In a 3- to 4-quart heavy saucepan bring water with salt to a boil. Add rice and cook, stirring, until water returns to a boil. Reduce heat to low and simmer until surface of rice is covered with steam holes, 8 to 10 minutes. Cover pan and cook rice until it is tender and all water is absorbed, about 15 minutes more.
Remove pan from heat and let stand, undisturbed, 5 minutes. Fluff rice with a fork. Rice may be made 3 days ahead and cooled completely before being chilled, covered. Reheat rice in a lightly oiled colander set over a saucepan of boiling water and covered. (Makes about 9 cups)
This recipe yields 6 servings.