Perfect Long Grain White or Brown Rice for Beginners Recipe

American rice is grown primarily in California and 6 states in the old South, including Texas. We mostly grow long grain and specialty rices here, like Texmati.

When catering, I started using this "immersion" cooking method after having to throw out large batches of rice trying to use the absorption method. Sometimes the grains weren't cooked through, or there was some other annoying problem.

Do not add salt or anything else until the very end.

You will need at least a 4 qt./1 gal. cooking pot, its lid, or a metal or plastic colander and a cover for it, like a kitchen towel, or foil.

If you haven't used parboiled rice before, give it a try. It comes previously cleaned and steamed and processed to retain many of the nutrients white rice loses.