Basic Steamed Long-Grain Rice

• 1 cup basmati or long-grain rice
• 1 1/2 to 2 cups water
• 1/2 teaspoon salt (or to taste)

1. Place the rice in a bowl in the sink, and rinse and drain several times with water, until the water runs clear.
2. If using basmati rice, soak for 30 minutes.
3. Drain over a bowl, and measure out 1 1/2 to 2 cups water.
4. Combine the water, rice and salt in a heavy 2- or 3-quart saucepan with a tight-fitting lid.
5. Bring to a boil, reduce the heat to low and cover.
6. Simmer 12 to 15 minutes, until all of the liquid has been absorbed.
7. Uncover the rice, and place a clean kitchen towel over the top of the pan (it should not be touching the rice).
8. Replace the lid, and allow to sit for ten minutes undisturbed.
9. Serve.

basmati, water, salt

Taken from cooking.nytimes.com/recipes/1014002 (may not work)