360 Steamed White Rice

 
Makes about 5 cups
 
2 ½ cups water
2 cup long-grain white rice
 
Combine the water and rice in the 4-quart Stock Pot pot.
 
Cover and cook over medium heat until steam just begins to escape from under the lid, about 5 minutes.
 
Spin the lid to engage the vapor seal then immediately reduce the heat to low. Cook for 8 minutes.
 
Remove the pot from the heat and let rest for 30 minutes until the water is absorbed and the rice is tender. (The rice will stay hot off-heat for up to 1 hour.) Fluff with a fork before serving.
 
360 Cooking Tip
Halve, or double this recipe with ease.