Hot Cooked Rice

• 2 cups jasmine rice or long-grain
• 3 1/2 cups water
• 2 cups medium-grain rice or short-
• 2 1/2 cups water
• 2 cups long grain brown rice
• 4 cups water

1. Hot Cooked Long-Grain Rice: In a 3- to 4-quart pan, combine 2 cups long-grain or jasmine rice and 3 1/2 cups water. Bring to a boil over high heat. Cover and simmer over low heat until rice is tender to bite, about 20 minutes.
2. Hot Cooked Short-Grain Rice: Follow directions for hot cooked long-grain rice (preceding), but omit long-grain or jasmine rice, and use 2 cups short- or medium-grain rice (pearl, calrose) and a total of 2 1/2 cups water. Bring to a boil over high heat. Cover and simmer over low heat until rice is tender to bite, about 20 minutes.
3. Hot Cooked Brown Rice: Follow directions for hot cooked long-grain rice (above), but omit long-grain or jasmine rice, and use 2 cups long-grain brown rice and a total of 4 cups water. Simmer, covered, over low heat until tender to bite, about 45 minutes.

jasmine rice, water, rice, water, long grain brown rice, water

Taken from www.yummly.com/recipe/Hot-Cooked-Rice-1659703 (may not work)