Check rice type:
This recipe is for the following white rice types: long grain, medium grain, short grain (excluding sushi rice). See separate recipes for: basmati, jasmin and brown rice.
Stovetop (my default):
Place water and rice in a large saucepan over medium high heat.
Once the entire surface of the water is bubbling gently(and it gets a bit foamy, see video), turn heat down to low and cover with lid.
Leave for 13 minutes - do not stir, do not remove lid. Water should now all be absorbed - tilt to check.
Remove from stove, still with lid, and leave for 10 minutes.
Remove lid, fluff with rice paddle or fork, and serve!
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