So I used to think I hated rice! Turns out what I really hate is short, white, sticky, instant, bland rice. What I love is well prepared, well seasoned, well flavored rice. So here is my full proof method:
First, use Basmatti rice. It is a longer grain and takes 20 minutes to cook but so much better than Minute Rice. Second, in place of water, use chicken broth. 1 cup rice, 1 can chicken broth, some vegetable oil and 20 minutes is all you need.
Put a little vegetable oil in the bottom of a non stick 2 quart saucepan. I don't measure this, just one twirl around the pan but if I had to guess I'd say it is around 1/2 Tbsp. Next, turn the heat on high and add 1 cup of Basmatti rice. Stir it to coat with oil and cook on high for about 2-3 minutes, don't walk away or let it burn, you will hear a little popping noise but we are trying to toast these rice kernels and add some flavor so that is okay. When the rice starts to look a little translucent on the ends dump in your chicken broth. Since the pan and rice are already very hot it will just take a minute or two until the broth is at a nice boil. Now, cover that pot, turn the heat as low as it will go and let it sit for 20 minutes. That's it. I guarantee you will have yummy perfect rice every time and it is a great base for things like fried rice.....which is coming at you tomorrow!