This recipe can be prepared in 45 minutes or less.

　　The following method is our favorite way to cook long-grain rice—we love the consistency it yields. We learned the technique from some of our Latino and Louisianian colleagues.

　　

Ingredients

Makes about 4‚ cups, serving 6

　　3 cups water

　　1 1/2 cups long-grain rice (not converted)

　　1 1/4 teaspoons salt

　　

Step 1

In a 2 1/2- to 3-quart heavy saucepan combine all ingredients and boil, uncovered, until steam holes appear in rice and grains on surface appear dry, about 8 minutes. Cover pan and cook rice over very low heat 15 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes.

　　

Step 2

Fluff rice with a fork before serving.