Melba Wilson’s Perfect Rice

Long Grain White Rice (long grain: jasmine, basmati)
· 1 cup rice
· 2 cups water. Bring water to a boil.
*Rinse the rice under cold water until it runs clear (this removes excess starch)
· Add the rice to the boiling water.
· Add a pinch of salt.
· Reduce the heat to a simmer.
· Cover with a tight-fitting lid.
· Cook for about 15 minutes.
· Hands off the lid—no peeking!
· Turn off the heat.
· Let it sit for 5 minutes.
· Seriously… don’t touch the lid.
· Fluff with a fork and enjoy!

Brown Rice (whole grain)
· 1 cup rice
· 2 1/4 cups water
· 40–45 minutes cooking time
· 5 minutes rest with the lid on

Short Grain Rice
· 1 cup rice
· 1 1/4 cups water
· 15–20 minutes cooking time
· 5 minutes rest with the lid on

Parboiled Rice
· 1 cup rice
· 2 1/4 cups water
· 20–25 minutes cooking time
· 5 minutes rest with the lid on"