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Source: FamilyTime Favorites

No-Fuss Steamed Rice
This method calls for slightly less water than most package instructions, but results in light, firm rice. For creamier rice, add a little more water. For brown rice, allow 30 to 40 minutes for cooking.
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Serves: 6 to 8
Prep Time: 5 minutes
Cook Time: 13 to 15 minutes
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1 1/2 cups long- or medium-grain white rice
cold water, to cover
pinch of salt

Combine the rice and enough cold water to cover by 1/2 to 1 inch in a heavy-bottomed medium-sized saucepan with a tight-fitting lid. Add a pinch of salt.

Bring to a boil over high heat, stir, and cover. Reduce the heat to very low and cook for 13 to 15 minutes, or until the rice is tender but still firm, and all the liquid is absorbed.

Check the rise several times during cooking and add a little more water if necessary to prevent scorching.

Remove the pan from the heat and let the rice stand, still covered, for 3 to 4 minutes. Fluff with a fork before serving.

Note: Substitute broth for all or some of the water. You can also substitute a mixture of broth and wine for all or some of the water. If you use broth, you will not need to add any salt.

Use a flame-tamer to regulate the heat on a gas stove, particularly is your saucepan if not heavy-bottomed.

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