Steamed White Rice

1 cup long-grained white rice
1 1/2 - 1 3/4 cups water (depending on how soft you want the rice, you can always add more if the rice is not quite done)
Salt

Wash the rice in water well to rinse off the excess starch; this will prevent it from getting sticky. Rinse until you do not see any white starch in the water you are rinsing it with.

Combine rice and water with a little salt in a saucepan. Bring to a boil, then cover, reduce the heat to low and cook for 15 - 20 minutes. Do not stir at any point; doing this will break the rice and make it starchy. To check how much water is left, pull the rice back a bit from the edge of the pot. Taste the rice and if not done to your taste, add more water.

Remove from heat and let sit with the cover on for 10 more minutes. Fluff with a fork. Serve hot.

Yield: 3 cups cooked rice

To Reheat Rice

The two crucial steps when reheating rice are adding some moisture and covering the rice to create steam.

Bring the rice to room temperature. In a small pot, add 2 tablespoons of water to each cup of rice and turned on the stove to low heat. Covered the pot and heat the rice for 5 minutes. Turn off the heat and let the rice sit in the steam for an additional 5 minutes.