The video attached below is from my YouTube Channel "The Clever Gourmet" and is not the same recipe as in this post, but can be applied the same way and will give you visual directions. It is in fact rice pilaf, meaning it uses chicken or vegetable broth instead of water, but the cooking method is similar.
Rice can be confusing; long-grain, medium-grain or short-grain? Which is the one for you? So lets break it down by what dish you're making.
Long-Grain Rice: For a simple side dish, rice pilaf and rice salads use Basmati or Jasmine, but any brand will do. Long-grain stays fluffy and separates after cooking. My favorite.
Medium-Grain Rice: It is best used for dishes like Paella and risotto. It's moist, tender and slightly chewy and the grain stick to each other when cooked.
Short-Grain Rice: Is know for clumping and it's sticky texture. Best used for sushi and rice puddings.
It is also a simple and satisfying side dish and easily can be converted into a main dish such as chicken fried rice or add roasted vegetable for our vegan and vegetarian friends. It also is an intimidating dish for some of us because it can quickly become overcooked and mushy or under-cooked which leaves it grainy with a crunchy inside.
1 cup long-grain white rice, such as Mahatma
1 cup water
1-1/2 cups tab water
1 teaspoon Kosher salt
1 tablespoon butter
Place rice and 1 cup of water in a bowl and mix well with hands or wooden spoon until water becomes milky and cloudy.
Strain water off and rinse rice for a minute under cold tab water. Let drip dry for a few minutes.
Combine rinsed rice with 1-1/2 cups water, salt and butter in a sauce-pot and bring to a boil uncovered. Reduce heat to lowest setting and cover pot. Steam rice for 15 minutes. Cut heat and let steep undisturbed for another 15 minutes. Fluff up and serve.