A quick post in case anyone bought the idea that "Rice is hard to cook right."
When the topic of my dinner comes up, I hear a lot of people say "I like rice... I like the rice you get at Chinese restaurants!"
Start with a 2/1 Water to Rice ratio (I don't measure the water, but I'm comfortable with eye measurements)
(The rice will end up being a little more than the volume of water when it is done)
Bring to a rolling boil, turn it down to a proper "simmering" temperature, and add the rice (stir or no stir? seems to make no difference).
Set the lid slightly off to the side of the pot as to allow the steam to escape so it doesn't boil over
Check it in about 15 minutes, the kitchen will smell like rice.
(If you over cook it and the rice is sticking all to the inside of the pot, just soak it in warm water for an hour or so, it washes right off without ruining your sponges)
Each time just note the specifics of your set up, where to set your dials, cook times, less water for stickier rice, more water for well-cooked rice... Small things too like taking the pot off of the heat and closing the lid - letting it sit for the last 3-5m of cooking, adding other grains or beans, exchanging water for broth, using bullion in the water, salt and peppering the water... many things can help change the flavor. Pay attention to the small things, and soon you will be able to whip up tasty rice with predictable texture in copious amounts!
Anyway, many of yall probably use rice cookers or even have your own ways to do it, but in the interest of those who don't and who may want a dish that is low in oily fats and sodium to compliment their meals - this one is for you!