Nasi Putih (aka plain, white rice)
Long-grain white rice, 1/2 cup per person. Salt, a pinch Water, 1/2 cup per person plus 1/4 cup to evaporate Rinse the dry rice and drain. Add salt and water, and bring to a boil. Cover, reduce the heat and cook for 10 minutes plus 1 minute per portion (up to 15 minutes total). Remove from the heat, stir loose with a fork and let sit for five more minutes. Serve forth. This works should work for any long-grain white rice, like Basmati or Pandan, except parboiled rice. Brown rice takes a lot longer to cook. Short grain rice used for sushi may need a little more water. [EDIT] I've since learned that a lot of different things can affect how rice cooks. You might need more water. I'm opinionated about rice. Parboiled rice is a waste of rice - the only way to cook it well is to cook it like pasta, in too much water and then drained, ending up as flavourless soggy kernels of sadness; or as risotto, in which case you should have just started with risotto rice in the first place. [...