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Rice: Tips on Cooking Rice

Source of Recipe

Chicago Tribune (excerpt)
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* The Pot to Pick: The ideal pot size is relative to the amount you're cooking. When filled with raw rice and its cooking liquid, the pot should not be less than one-third or more than one-half full. A heavy pressed or cast aluminum pot will spread the heat evenly. It should have a close-fitting lid.

* Throw in the Towel: When holding cooked rice until serving, a dish towel placed under the lid will keep condensation from dripping back into the rice and making it soggy. One variation on the absorption method calls for cooking the rice with the towel in place.

* Nonstick Trick: Another dish-towel trick is to place a moistened dish towel under the pot of cooked rice to help prevent sticking as it stands.

* Finger Tip: Can't be bothered to get out the measuring cups? A finger is all it takes for some cooks. Add as much rice to your saucepan as you think you'll need, then add water to cover by the length of the first joint on your index finger -- or your middle finger. (It all depends on your finger and how moist you like your rice.) Then heat to boiling, reduce heat, cover and steam 15 to 20 minutes. Some rice-cooker owners also use this trick.

* First Aid: Did you make a batch of crunchy rice? It's not undercooked, it's underwatered. You can rescue it, but you have to act quickly, while everything is still hot: Pour in 1/2 cup of very hot water, put the lid back on and set the pot over high heat. You want to build up a head of steam fast. When you see the steam coming from under the lid, turn the heat to its lowest setting and wait about 5 minutes.

* You Have Crust: Which brings up the crust that sometimes forms on the pan bottom. One use for it: Pull it off the bottom, dry it in your oven, and store it in an airtight container until you're ready to deep-fry it. Golden brown and sprinkled with salt, this fried intip, as Indonesians call it, is a perfect cocktail snack.

* More for Later: Leftovers are practically a goal if fried rice or rice pudding are favorite dishes. Let the rice cool completely, then refrigerate for up to 3 days.