White, brown, long-grain, or otherwise, this method works. No ratios of water. No guess work. No fuss. It just makes good rice every time.
Bring a large pot of water to boil - you can use any size pot as long as it's large. Salt the water as you would pasta water (ie, salty like the sea!), and add the rice. Turn the heat to low and let the rice simmer in the water until it is tender and chewy. Drain the rice, return it to a pot, and cover it with a lid or clean kitchen towel until you're ready to serve the rice. Fluff before serving with a fork or wooden spoon.
That's it! Cooking time will vary depending on the variety of rice, but this takes a lot of the guesswork out of cooking rice — you'll never scorch the rice on the bottom or end up with a gummy mess. And don't limit yourself to rice either! This method works with any grain, from farro to wheat berries.
I find this method particularly handy when I'm cooking on vacation or in someone else's kitchen and can't remember the exact ratios to use. It's also incredibly easy to halve or double the amount of rice I make without worrying if my ratios will be off.
Give it a try and save your measuring cups for another day!
(Image: Emma Christensen for the Kitchn)