Rice

1 cup rice
2 cups water

Bring water to boil.  Add rice.  Stir and bring back to boil.  Stir and then cover.  If using electric stove, turn off burner, but leave pot on burner for 20 minutes.  Do not lift lid or stir.  If gas, reduce heat to lowest setting and leave for 20 minutes, stirring once or twice.  Rice will be done just right and won't stick to pot.  Fluff with fork and serve.

NOTE:  For rice that does not stick together with no need for rinsing, use converted rice, which has been parboiled in the husk and dried. When cooked, each grain remains separate, which is preferred for some dishes.  Parboiled rice is a healthier alternative to white rice. It has fewer calories, fewer carbohydrates, more fiber, and more protein than white rice, but is easier to cook and eat than brown rice.  

This is included in memory of my mother-in-law, Victoria Piotrowski.  Several years after Donald and I were married, Vicky came to visit.  She was an accomplished cook, and I was only starting out.  She had any number of suggestions about how I could do things, all delivered in the kindest way.  Near the end of the week, I cooked rice.  Her suggestion as to how I could better cook rice, while made very graciously, was about the last suggestion I could handle.  However, once the visit was over, I tried it, and it’s really the only sensible way to cook rice.