Fans of the TV show "Survivor" will remember Keith Famie, who in 2001 was branded as the chef who couldn't cook decent rice over a campfire. Undaunted, he parlayed that 15 minutes of Famie (so to speak) into a public relations stint with the USA Rice Federation. He also wrote a cookbook called "Yes, I Can Cook Rice . . . and So Can You."
Actually, rice is easy to cook. It's even well-suited to the microwave.
American-grown rice doesn't need washing or rinsing before or after cooking, according to the USA Rice Federation. Most U.S. rice is enriched. If you rinse it, or cook it in excess water and drain it, you'll lose some of those nutrients.
If you have a rice cooker, follow the manufacturer's directions.
If your rice doesn't come with any package directions, a general rule is 1 part rice to 2 parts liquid will make 3 cups of cooked rice. The USA Rice Federation also suggests adding 1 teaspoon salt and 1 tablespoon butter or margarine per 1 cup of uncooked rice.
You may need more or less water, depending on the specific type of rice you're cooking. Here are amounts and times for cooking 1 cup of rice on the range top:
Brown rice: 2 1/4 cups water; cook 45 minutes.
Wild rice: 3 cups water; cook 55 minutes.
Long-grain rice: 1 3/4 cups water; cook 15 minutes.
Medium-grain rice: 1 1/2 cups water; cook 15 minutes.
Short-grain rice: 1 1/4 cups water; cook 15 minutes.
Parboiled: 2 cups water, cook 20-25 minutes.
Basmati rice: 1 3/4 cups liquid; soak 20 minutes before cooking. Cook 20-25 minutes.
Arborio: 4 1/2 cups liquid; cook 20-30 minutes.
Range-top method: Combine rice and liquid (amount specified above) in 2-3 quart saucepan. Heat to boiling; stir once or twice. Reduce heat; cover and simmer and cook according to time below. If rice is not quite tender or liquid is not absorbed, replace lid and cook 2-4 minutes longer. Fluff with fork.
Microwave method: Combine rice and liquid in a 2- to 3-quart deep microwave dish. Cover and cook on high 5 minutes or until boiling. Reduce setting to medium and cook 15 minutes for most types of rice (20 minutes for parboiled rice; 30 minutes for brown rice). Fluff with a fork.
Reheating leftover rice: For each cup of cooked rice, add 2 tablespoons liquid. Cover and heat through. Fluff with fork.
Source: USA Rice Federation and Cooking Light Test Kitchen