Rice is SOOOO easy on the stove top.Basic rice, add 1 cup rice to 2 cups water White rice is usually 2 to 1.Both medium grain (the best) or long grain, Jasmine or basmati.Heat the pan on high, add a little salt.Cover.Bring to a boil.Stir.Lower heat (I mostly lower it almost to the lowest setting).Set timer for 25 minutes.Forget-about-it.When the timer goes off, give it a stir.Serve.I like to add a little Knox low sodium chicken bullion to the water at the start to give a little extra flavor.Brown rice is a little more involved, but if you like medium grain (the best) or long grain brown rice.Up the water to 4 cups per cup of rice.Add salt.Cover.Bring to a rapid boil.Lower heat to a slow boil for 45 minutes.Drain.Serve.If you fail at that, try Parboiled
arboiled Rice:Rough rice that has gone through a steam-pressure process before milling. This procedure gelatinizes the starch in the grain, and ensures a firmer, more separate grain. Parboiled rice is favored by consumers and chefs who desire an extra fluffy and separate cooked rice.If you fail at that, get the 90 second pre-cooked MW bags. 4951