COOKING TIPS Rice can be YOUR best friend too

Scene I: An average American goes to an average family restaurant where he has previously sampled fine potatoes and good pasta. Tonight he orders a side of rice pilaf with his dinner and receives a sticky and  salty gray substance.

Scene II: An average American decides to make rice for dinner. Cautiously, she follows the instructions on the package and ends up with a gummy and flavorless result.

Scene III: Tempted by the romance implied in various advertising, an average American couple buys an expensive but tiny pack of variety rice from the grocery store. They easily eat up the "four servings" in two bites and it's sort of OK, but sort of... goofy tasting.

Conclusion: The average American population doesn't really trust rice. And who can blame them?

If only they knew...

Rice is wonderful, it's good for you, it's cheap, and it's easy, especially once you remember a few principles: Forget quick rices, and rices in cooking pouches. Keep parboiled rice (Uncle Ben's) for those occasions when your rice will need to be reheated or kept hot a long time. And never, never follow the instructions on the box. Instead, listen to me.

The most flavorful varieties of white rice commonly available are regular long grain rice (Carolina Brand is one), Jasmine rice, which comes from Thailand, and Basmati rice which comes from India. If you can't find Asian rice at your regular grocery store, Jasmine rice and Basmati rice are also available from a Minnesota mail order company with a lovely line of products (yummy dried cherries and black lentils) and outstanding service: Nature's Wild Rice Company

If you are intimidated by oriental rices, you can still make Thai or Indian recipes using regular Long Grain rice instead of Jasmine or Basmati. It won't be the same, but it will be very good.
Long Grain rice and Jasmine rice don't taste alike, but they look alike, behave the same way in a recipe and can be used interchangeably (at the restaurant, we use a blend of Uncle Ben's for stability and Jasmine for flavor).
Basmati rice is delicate, long and thin, and should be washed and soaked before cooking. Do not substitute Basmati for Long Grain or Jasmine in a recipe as it is quite different.
When it comes to equipment, all you need is a medium saucepan with a lid that fits well, a measuring cup, and a timer.

The most exquisite rice recipes, some very simple and some that are exhilarating undertakings, can be found in the many books by one of my favorite authors, Madhur Jaffrey. Although her books are about Indian cooking, Madhur Jaffrey herself suggests blending cooking styles: If you're not quite ready for a homemade Indian feast, her rice recipes will add a fresh zing to your everyday chicken or chops.
Madhur Jaffrey's An Invitation to Indian cooking

RECIPES

BASIC WHITE RICE PROPORTIONS
Suitable for long grain, such as Carolina, or for Jasmine. You may multiply the proportions for a crowd as long as you are careful to maintain the essential one-and-a-half unit of water for one unit of rice. Salt and butter are flexible. Salt is a personal preference. As for the butter, use it if you're accompanying a grilled fish for example, but reduce or skip it if you're planning some rich sauce.

4 or 5 servings:
  1 1/2 cup rice
  2  1/4  cup water
  1 to 1 1/2 teaspoon salt, up to you
  0 to 1 1/2 tablespoon butter, up to you

Stove top Instructions: Inspect your rice for stones or odd kernels. Bring the water to boil on a high flame with the salt and the butter. Drizzle the rice into the boiling water. Bring back to a boil. Turn fire down to low and cover the pan. Set your timer for 20 minutes. When it rings, turn the fire off but leave the rice alone, undisturbed, for at least 10 minutes. The rice will stay warm and will not deteriorate in any way if it waits about 30 minutes at this time. Fluff it gently with a fork before serving.

Oven Instructions: This will give your rice the same detached consistency you would get with an electric rice cooker. Oven rice complements sauces admirably.
Set your racks so that the saucepan will fit in your oven. Preheat your oven to 325°F. 
Inspect your rice for stones or odd kernels. Bring the water to boil on a high flame with the salt and the butter. Drizzle the rice into the boiling water. Bring back to a boil. Reduce your fire to medium high. Stir the boiling rice on occasion, more and more frequently, until all the liquid is absorbed. This will take several minutes during which you must pay attention. Remove the pan from the fire.
With the spoon, push down any stray kernels stuck to the sides. Cover the pan and place it in the oven.Set your timer for 25 minutes. When it rings, bring the pan out but leave the rice alone, undisturbed, for at least 10 minutes. The rice will stay warm and will not deteriorate in any way if it waits about 30 minutes at this time. Fluff it gently with a fork before serving.

BASMATI RICE ON TOP OF THE STOVE
Proportions for 4 or 5 servings:

Inspect the rice, rinse it, and soak it in plenty of cold water for half an hour.
Drain the rice in a strainer for at least 10 minutes.
Heat the oil on a medium flame. Throw in the cumin seeds. Let them sizzle a second or two, then add the drained rice. Sauté the rice gently for one minute, stirring very frequently. When rice starts sticking a bit, add water and salt. Increase flame to high and bring to a boil. Turn fire down to low and cover the pan. Set your timer for 20 minutes. When it rings, turn the fire off but leave the rice alone, undisturbed, for at least 10 minutes. The rice will stay warm and will not deteriorate in any way if it waits about 30 minutes at this time. Fluff it gently with a fork before serving.

PRETTY RICE WITH CARROTS AND PEAS
6 servings 

Melt the butter on a medium flame and fry the onion and garlic very patiently, stirring often, until golden. Add all remaining ingredients and bring to a boil on a high flame. Turn fire down to low and cover the pan. Set your timer for 20 minutes. When it rings, turn the fire off but leave the rice alone, undisturbed, for at least 10 minutes. The rice will stay warm and will not deteriorate in any way if it waits about 30 minutes at this time. Fluff it gently with a fork before serving.

MILLION DOLLAR SWEET RICE
4 small servings (very rich)

Inspect the rice, rinse it, and soak it in plenty of cold water for half an hour.
Drain the rice in a strainer for at least 10 minutes.
Mix the saffron and the milk in a little cup and microwave for 20 seconds. Set aside.
Set your racks so that the saucepan will fit in your oven. Preheat your oven to 325°F. 
Melt the butter on a medium flame. When just sizzling a bit, throw in the cardamom and cinnamon. Stir spices for a few seconds., then add the drained rice. Sauté the rice gently for one minute, stirring very frequently. When rice starts sticking a bit, add water and salt. Bring to a boil on a high fire. Reduce your fire to medium high. Stir the boiling rice on occasion, more and more frequently, until all the liquid is absorbed. This will take several minutes during which you must pay attention. Remove the pan from the fire and add sugar, raisins and saffron milk.
With the spoon, push down any stray kernels stuck to the sides. Cover the pan and place it in the oven.Set your timer for 25 minutes. When it rings, bring the pan out but leave the rice alone, undisturbed, for at least 10 minutes. The rice will stay warm and will not deteriorate in any way if it waits about 30 minutes at this time. Fluff it gently with a fork before serving.