|Raw white rice||1 Cup (16 tbs)|
|Salt water||2 1⁄2 Cup (40 tbs), cold|
Combine rice, water, and salt in a deep saucepan with tight-fitting lid.
Bring to full boil, uncovered, and stir once or twice as water startsrolling.
Lower heat to simmer, place lid on pan and cook about 14 minutes without stirring or uncovering.
If after you have tested a grain or 2, rice seems not quite tender, replace lid, and continue to simmer 3Ã¢â‚¬â€4 minutes longer.
Fluff rice lightly with fork, stirring a few times from bottom of pan to make sure no moisture remains there.
All water should be absorbed by this amount of rice, so that there is no need to drain it.
If serving is delayed, let rice stand in covered pan to steam-dry and keep hot.