To keep rice from being undercooked, sticking to the pan or burning because you forgot to turn off the heat, cook it the same way you cook pasta—toss it in a large pot half-full of boiling water. No lid necessary. Cook white rice for about 12 minutes. Taste. If it’s too firm, cook for another 2 minutes or until it’s the consistency you like. Drain in a sieve, transfer to a bowl, fluff with a fork and serve. Brown rice will take about twice as long to cook.
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