Here are two standard methods for cooking rice:

Method 1 – Boiled Rice

1. Per cup ( 8 oz / 200 g) of uncooked rice, bring to a boil in a large saucepan 2 cups (16 oz / 500 ml) of water
2. Add 1 teaspoon of salt.
3. Slowly pour rice in
4. Then stir lightly, then cover the pot
5. Reduce heat to a simmer and cook for 15 minutes

Method 2 – Par-Boil Rice

1. Heat 1 tablespoon of fat (such as oil or butter) in a large saucepan over medium-low heat.
2. Pour in 1 cup (8 oz / 200 g) of uncooked rice, stir around to coat, and cook until rice turns a bit transparent, about 5 minutes. (Optional: for a nuttier tasting rice, brown the kernels a bit by cooking them a bit longer until they just start to brown.)
3. Slowly pour in 2 cups (16 oz / 500 ml) of already boiling water from the kettle, stir in 1 teaspoon of salt if desired, cover, and then cook for 15 minutes.

• For either method:

If all the water has gone but the rice is not yet tender, add a few tablespoons of boiling water, cover and cook a bit more; if water has remained but the rice is cooked, remove cover and cook a minute or two uncovered to allow water to evaporate until the water is gone.

Miscellaneous rice cooking tips

• Don’t stir rice while it is cooking, as stirring it will make it sticky. (Risotto is the exception: you want it sticky.)
• The wider the mouth on your pot, the better your rice will cook.
  If you have storage space for a rice steamer, they are inexpensive, and take all the stress out of cooking rice.
• When reheating leftover rice in a microwave, add 1 teaspoon of water per cup (150 g / 4 oz) of cooked, leftover rice.
• To make a soup thicker, throw in a few handfuls of leftover cooked rice towards the end.

25 LBS Rice is 275 servings of cooked rice
1 Pound uncooked = 11 servings cooked