Rinse 1 cup of rice and drain well. In a heavy saucepan with a lid, combine rice with 2 cups (500mL) of water and a pinch of salt. Bring to a boil, reduce heat to medium, and simmer, covered, until tender (about 30 minutes for medium- to long-grain white rice, 40 minutes for brown rice, 20 minutes for arborio or short-grain rice, and 1 hour for wild rice).

Cook in stock instead of water, and add finely chopped fresh herbs and minced garlic, or cooked black beans, red pepper, and diced cilantro.

To reheat cooked rice, for each 1 cup (200g) of rice, add 2 Tbsp (30mL) liquid. Cover and heat 4 to 5 minutes on top of range or in oven. In a microwave oven, cook on High about 1 1/2 minutes per cup (200g).