Plain white rice, on the stove or in the microwave

Use a stainless steel or aluminum pot 4 to 6 times the volume of the rice (2 to 3 litres for 2 cups); not an oversized pot, where water evaporates faster.

Rinse the rice a few times to wash off impurities and excess starch; it need not run clear except for fried rice.

Drain the rice completely in a sieve, then add 1.5 cups water per cup of rice.

Bring to a simmer or light boil on high heat, watching so it does not overflow.

When the edges bubble, cover, turn to low and cook 16 minutes for one cup plus 2 minutes per extra cup, counted from the simmer (18 minutes for 2 cups); 20 minutes more for a crispy bottom layer. Do not lift the lid or stir.

The rice is done when the water is gone and there is no more bubbling; turn off the heat.

Fluff the rice about a minute to redistribute moisture so it stays tender, not gummy.

Variation: in the microwave, rinse and drain the rice, add 1.5 cups water per cup, cover with a heat-proof lid that is not airtight in a bowl 4 to 6 times the rice volume.

Variation: microwave one cup on high 5 minutes to boil (1 minute more per extra cup), then medium low (level 3 of 10) 12 minutes (2 minutes more per extra cup); rest 5 minutes lid on, then fluff.

Variation: salt, adobo, onion salt or a spice rub goes in before the heat is turned on; or 1 to 2 tablespoons of butter for fluffier, slightly creamy rice; scallion oil or sesame oil, turmeric or dark soy sauce for colour, or herbs, lime juice, salt or pepper mixed in before serving.

Refrigerate or freeze promptly in an airtight container: 4 days in the fridge, 3 months frozen.

At altitude add 2 tablespoons water and 2 minutes cooking per 1000 feet above sea level.