Steamed Rice

• 6 cups water
• 2 teaspoons salt
• 3 cups long-grain white rice (not converted)

1. In a 3 to 4 quart heavy saucepan bring water with salt to a boil.
2. Add rice and cook, stirring, until water return to a boil.
3. Reduce heat to low and simmer until surface of rice is covered with steam holes, 8 to 10 minutes.
4. Cover pan and cook rice until it is tender and all water is absorbed, about 15 minutes more.
5. Remove pan from heat and let stand, undisturbed, 5 minutes.
6. Fluff rice with a fork.
7. Rice may be made 3 days ahead and cooled completely before being chilled, covered.
8. Reheat rice in a lightly oiled colander set over a saucepan of boiling water and covered.
9. Makes about 9 cups.

water, salt, longgrain white rice

Taken from www.foodnetwork.com/recipes/steamed-rice.html (may not work)