Recipe: Perfect White Rice - Dear Nicky: Thanks for asking this question. It is a matter of the amount of

Dear Nicky: Thanks for asking this question. It is a matter of the amount of water used, of not moving the rice frequently, of covering the pot & lowering the heat after the water is absorbed.

Here is my recipe for Perfect white Rice (repost of one of my recipes).

PERFECT WHITE RICE

1 cup long grain rice or medium grain
1 1/4 cup water
1 tb olive oil,
1 tsp salt or to taste.

In a heavy caldero (skillet with cover might be used) heat the water with the oil and salt. The measures should be exact for perfect white rice.

After the water is boiling, add the rice and cook uncovered in medium heat until the surface forms craters and it is almost dry (do not move the rice). Then, move the rice from down to up, cover and lower the heat to med-low.

Cook for exactly 18-20 minutes without uncovering or moving the rice. After the 18-20 minutes, the rice is ready and can be served. This recipe can be doubled or tripled, but keep the proportions and adjust the time.

Let me know if you have further questions.