Perfect Rice

I'm not a fan of instant rice. There's something about the texture that makes it undesirable, and it's more expensive for something that doesn't taste as good as real rice.

This is what you need:

• A non-stick wide pan with a lid - a non-stick skillet with a clear glass lid would be best. The more surface area, the better the rice will turn out.
• Parboiled rice. It has a yellowish color and it will say parboiled on the bag. Not all grocery stores carry it, but the big ones do. It also packs more nutrients than regular white rice - just awesome all around. 

That's it. You don't need to rinse parboiled rice, and it comes out fluffy and perfect. However much dry rice you're making, measure out twice that amount in water, bring to a boil, throw the rice in your skillet, turn down heat and simmer for about 20 minutes until the water is absorbed.

The other trick to perfect rice to shake the pan back and forth to stir occasionally. If you don't see any water left in the pan when you shake it, it's ready!