White rice: 3 cups of water, 18 minutes, fluff with a fork. Brown rice: 5-6 cups water, 45 minutes, don’t rush. Jasmine or Basmati: 3 cups of water, but let it rest 5 minutes after cooking. Wild rice: 6 cups water, boil for 45-60 minutes, then drain. See? Not so scary.
Oh, and one last thing: salt the water. Just a pinch. It’s not for flavor—it helps the rice cook more evenly. Though honestly, a little salt never hurt a grain of rice, right? Right.
Now go, my friend. Measure that water. Boil that rice. You’ve got this. And if you mess up? Order takeout. No shame in that either.
