One of the most frequently asked questions I get from friends and family is "How do you make rice?". And I understand, cause nothing is worse than overcooked, or undercooked rice. And it does seem a bit of a mystery with each grain type and brand requiring different cooking times and amounts of water.

Well, let me take the mystery out of it. I was taught this method in chef school and have counted on it since – and it's never let me down. Here's how to make perfect white rice…every time.

1) Add dry white rice to saucepan. Rest your index finger just on the surface of the rice (not the bottom of the pan). Add enough cold water to come up to the level of your first knuckle.

2) Bring to boil. Boil hard, uncovered, until the water has reduced down to the same level as the rice. Steaming, bubbling holes will appear on the surface of the rice.

3) Reduce heat, cover and simmer for 5 minutes. Don't lift the lid to peek. Just trust!

4) Turn off heat. Let stand, on the burner and covered for 10 minutes. Still no peeking!

5) Remove the lid. Gently fluff the rice with a fork.

6) Stand back and admire your fine rice-cooking skills.

NOTE:
This recipe works for long- or short-grain white rice. All other types of rice, including brown and wild rice are cooked using different methods.

About 1 cup of dry rice is enough for 4 side dish servings (about 1/2 cup each).

Check out the tips on how to make the best fried rice ever.