Don't ask me why, but I just cannot cook rice properly on the stove top. I don't know if I get impatient and lift the lid too often, or if I just keep the fire too high or low, but my rice has never come out very stellar whenever I've tried to cook it on the stove. I must not be the only one with this problem or there would not be rice cookers and steamers on the market.
Cooking the rice in the oven as described below always gives me lovely results. It can cook away without me having to check on it, with no worries, and it does not take up valuable stove top space.
I have added vegetables to the rice, but they seem to overcook when placed in at the beginning. I've put them in about half way through with better results. I know, you aren't supposed to disturb rice once it is cooking, but for flavor-ful vegetables, it is the only way.
If you have problems cooking rice, or if you are just looking for an easier way, try this method and see if it isn't the easiest and most care-free way you've ever used. I know it works well for me.
Best Way to Cook Long Grain Rice
Preheat oven to 350 degrees
1 cup long grain rice*
1/2 tsp real sea salt
1 1/4 cups boiling water*
Place rice and salt in an oven-proof 1 1/2 quart baking dish.
Stir in boiling water.
Cover with lid or heavy foil.
Bake 30-35 minutes, till water is absorbed.
Remove from oven, then allow to rest for 5 minutes.
Gently stir. Recover loosely with lid or foil till ready to use.
*For brown rice you might want to cook longer. I don't like my brown rice
crunchy and find I must add more water or broth and cook about an hour.
*You can replace chicken or beef broth for the water for a different taste.