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With stews, braises, curries and more, nothing sops up flavorful sauces like a side of rice.
For cooking white and brown rice, the ratio is easy to remember: 2 parts water to 1 part rice. Bring the water to a boil in a covered saucepan, then add salt and butter if desired to the boiling water along with the rice.
Cover and reduce the heat to low so the rice cooks at a bare simmer, with small bubbles just breaking the surface of the liquid, until the rice has absorbed all the water.
Remove the cooked rice from the heat and let it rest, covered, for 10 minutes, then fluff with a fork before serving.
Want more flavor? Substitute your favorite broth (chicken, beef, or vegetable) for the water in the recipe.
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