There are different kinds of rice. There are ones that get seperate, light and fluffy when cooked like long grain rice, others get cling together like medium grain rice and the short grain rice get soft and cling together. The best kinds I like to use are long grain rice and Basamati. The best way to cook them is with accurate measurements. Soak 1 cup of rice in water for about 15 minutes and then drain. Boil 1 1/2 cup of water, then add the soaked rice to the boiling water. Then let it cook in very low heat for about 15-20 minutes.
To make it in the microwave is simple too. This recipe will make enough for about 4 people. Measure out 2 of those little plastic rice cups to 2 cups of water in a ceramic bowl. Add salt; stir. Set the timer for 20 minutes. I usually let it run for the whole 20 minutes before stirring. Sometimes, it's finished then, and sometimes you have to add 5 minutes to it (stir again). Simple, right? Hope this helps.
In a quote from the sci-fi spoof, Galaxy Quest, "Oh, that's just wrong!" 
You add salt?
vagriller said:You cook rice in the MW for 20 minutes?
English was a second language to my grandmother and my mother. Navarre and Savoy are family names in New Orleans and Plaquemine Parrish.I'm a Cajun also... so welcome to DC!
Although I cook rice for a few cajun dishes, such as jambalaya and Gumbo, which become naturally salty from the celery and sausage, I learned to cook rice from a Japanese lady while I was in the Marianas Islands. Most oriental rice dishes include soy or hoisin sauce, which have a lot of sodium, removing the need for any additional salt.
Did you know that one stalk of celery contains approx. 1/2 teaspoon of salt? Celery salt is not salt added to celery flavoring, but the salt removed directly from celery. Celery, which is part of the "Holy Trinity" of onion, bell pepper and celery replaces the need for any added table salt for my dishes.
it takes water alot longer to come to a boil in a microwave than if you put it on the stove.You cook rice in the MW for 20 minutes?
The rest of the recipes I just made up myself. I've been told that experiments aren't meant for beginners, and it makes sense, but I just kinda jumped right in when I first started. I made these months ago, so yeah. I just didn't get the chance to show you guys. I've been trying to take things slow and go by the book lately though. 
so I put my faith in the good ol' rice cooker. Best $15 bucks spent! Really, the secret of cooking rice is letting it mind its own business in a nice, cosy, steamy environment, so first line your saucepan lid with aluminium foil scrunched up round the edges before putting the lid on.
When the rice is cooked turn the heat off and leave a tightlyIt will, soon.
Follow my instructions exactly. Really, it’s very easy. I promise.
Rinse the rice in a sieve and soak it in a bowl of cold water for half an hour. This allows the boat-shaped grains to elongate elegantly. Cook un-soaked rice in boiling water and it will split.
Measure the rice by volume -rather than weight- before soaking it and then use one and one third the volume of liquid to cook the rice:
12floz/340ml rice needs 16floz/450ml stock or water.
This means that the rice will absorb all the flavour from your chosen liquid and any spices added during cooking. Next, season the liquid.
Bring the pan to the boil, then bung the lid on.
Boil for a couple of seconds, then reduce the heat to the minimum and cook for 20-25 minutes.
Cook for 20 minutes, resisting the temptation to lift the lid and check. No peeking! Or I vill lock you up in ze larder.
Using either method, when the time is up the rice will be cooked and all the water absorbed. If it has stuck a bit at the bottom, then just scoop the rice from the top. Or, if the bottom is lightly browned and crunchy-chewy then brazen it out and serve it up, calling it “Persian rice”.
