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pan. Heat to boiling; stir once or twice. Lower heat to simmer; cover with tight-fitting lid. Cook according to time specified on chart. If rice is not quite tender or liquid is not absorbed, replace lid and cook 2 to 4 minutes longer. Fluff with fork.
1 cup uncooked rice, regularmilled long grain requires 1 3/4 to 2 cups liquid and cooking time is 15 minutes; 1 cup regular-milled medium or short grain rice requires 1 1/2 cups liquid and 15 minutes cooking time; 1 cup brown rice requires 2 to 2 1/2 cups liquid and 45 to 50 minutes cooking time; 1 cup parboiled rice requires 2 to 2 1/2 cups liquid and 20 to 25 minutes cooking time; 1 cup precooked rice, follow package directions and 1 cup flavored or seasoned mixes, follow package directions.
Microwave oven instructions
Combine 1 cup rice, liquid (see above), 1 teaspoon salt (optional), and 1 tablespoon butter or margarine (optional) in 2- to 3-quart deep microproof baking dish. Cover and cook on high 5 minutes or until boiling. Reduce setting to medium (50 percent power) and cook 15 minutes (20 minutes for parboiled rice and 30 minutes or brown rice). Fluff with fork.
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