3 cups water or chicken broth or bouillon
1 cup long grain white rice
Generous pinch of salt

Makes 6 Servings

Recipe from Chatelaine Cook Book
 

Measure the water, rice and salt into a med. size sauce pan.  Tightly cover and bring to a boil over med. heat.  Then, reduce heat to low and simmer, tightly covered, for 8 min.  Drain the rice into a metal sieve, discarding all the cooking liquid.  Place 1" of water in a saucepan that is large enough to accommodate the sieve.  Bring the water to a boil.  Then, reduce the heat to low.  Place the metal sieve with the rice over the water.  Cover with a paper towel and then set the pot lid on top of the sieve.  Steam for 10 min.  Fluff with a fork and serve.