The simplest and most basic recipe for Rice. As good as rice gets. If you don't know, then you are in for a treat. Julia Child once wrote 4 pages on just the basics of how to choose and cook various types of rices. Don't worry about the exact measurements, but, it is imperative that this simple recipe be followed exactly as written, ingredients, tools and all, for the rice to be cooked to perfection.
Tools
1 Cup glass Pyrex measuring cup
1 quart steel pot with tight fitting lid
Wooden Spoon
Range Top
Ingredients
1 Tbsp Butter
1 Cup of either Texmati, Brown Texmati or Indian Basmati Rice (in order of preference)
Water, preferably RO, Filtered or Spring (so your rice doesn't taste like chlorine)
1/2 tsp Salt more or less depending on whether the butter is salted or not
Instructions
Melt Butter in pot on medium-high heat
Measure 1 cup of Rice in the Pyrex
Add Rice to melted Butter and stir to coat
Fill Pyrex with water to overflowing
Stir Rice until it starts toasting
Add water
Return to boil
Cover pot
Set heat on lowest setting
Cook at least 18 minutes, at which point the rice will be done
Turn off the heat and leave the pot covered until service
Rice may be held this way up to half hour or more if you forget to turn it off
Uncover, fluff rice a few times with a fork and serve
Cautions
Do not use any other kind of rice for this recipe
Do not try to change the proportions in any way
Notes
To double the recipe make the following modifications:
Use a 2 quart pot
Measure and place a second cup of rice in the melted butter after the first
Add a second overflowing cup of water after the first