Note: This recipe is for all the people who have been taught to measure out the rice/water exactly and are always disappointed with mushy rice, burned bottoms, or lack confidence overall. This is how my family cooks rice and it is so much easier than I've been taught.
- Fill a 4qt saucepan at least halfway with water (more is better) and put on the burner on high heat.
- Add the rice and bring to a boil, then reduce the heat to medium-high or medium.
- Sir occasionally. After 4-6 minutes fish out a few grains of rice with the stir. Use your two front teeth to bite into the rice grain halfway. If the grain is hard or you can see the uncooked center when you look at the profile, cook for 1-2 more minutes and test again. Repeat as necessary.
- Once rice is cooked to the desired doneness, drain in a collander. Serve after a few minutes once the majority of water has drained.