In stir-fry dishes, long-grain white and brown rice work well. Short- and medium-grain rice are good choices for creamier dishes.Accurately measure rice and liquid.Set a timer to prevent undercooking or overcooking.

Keep the lid on the pot during cooking to prevent steam from escaping.Rice triples in volume. Use cookware appropriate for the amount of rice you are preparing.Do not stir. Stirring releases the starch, resulting in rice that is sticky.At the end of cooking time, remove lid and test for doneness. If rice is not tender or liquid is not absorbed, cook 2 to 4 minutes longer.

When rice is cooked, fluff with fork or slotted spoon to allow steam to escape and keep the grains separate.If rice is crunchy, add additional liquid, cover tightly and cook until grains are tender. If more separate grains are desirable, sauté rice in small amount of butter or margarine before adding liquid.