The failure in cooking rice is usually caused by using too much water, stirring and peeking too often and using too small a pan for the amount of rice. If the pot is more than half full with rice, change to a larger one.

Ingredients

　　2 cups of long grain rice

　　3 cups cold water

　　Wash rice in small amount of cold water, rubbing the grains between the palms. Rinse with cold water until water is clear. Drain. Put rice in 1 1/2 quart sauce pan. Add cold water. Bring to a boil. Lower heat until pan can be covered without boiling over. Cook covered 15 to 20 minutes, until water is all absorbed. Fluff rice with chopsticks or fork. Cover and allow to stand in a warm spot until serving.