The typical formula for cooking white rice on the stovetop is to have a 2:1 ratio of water to rice. I have found that cooking rice at our elevation here in Utah (about 4,600 feet above sea level) requires a little extra water to turn out just right. This recipe is adapted for that need.
2 1/4 cups water
1 cup uncooked white rice (I use long-grain rice)
1/4 tsp. salt (optional)
Bring water to a boil in a medium saucepan and add the salt (if desired) and rice. Cover and bring the heat to low so the rice maintains a nice, soft simmer. Cook for about 20 minutes and check to see if all the water is absorbed. If so, fluff with a fork and serve. If not, cover and continue to simmer until all water is completely absorbed.
Recipes, tips, techniques, and useful links associated with the cooking class sessions of the LDS Grove 9th Ward
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