How to Make Perfect Rice
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Makes:  6-8 servings

To make perfect rice, it is important to have a heavy
saucepan or Dutch oven with a tight-fitting lid.  My
own preference is a 3-quart cast-iron Dutch oven made
by Le Creuset.

Bring to a boil:
2-2/3 to 2-3/4 c. chicken broth (I prefer reduced-sodium)
2 T. olive oil
1/4 t. salt (optional)

Add and stir once:
2 c. long-grain white rice

Cover tightly; cook over very low heat until all the
water is absorbed, 15-18 minutes.  DO NOT PEEK UNTIL
AT LEAST 13 MINUTES HAVE PASSED!

Let stand, covered, 5-10 minutes.  Fluff with fork and 
serve.

NOTE:  If I am making a dish such as pilaf where other
ingredients have to be folded in to the rice, I prefer
to make the rice a day ahead and chill it in the 
refrigerator.  The kernels are much easier to work with
after being chilled, and once I have folded in the other
ingredients the entire dish may be heated through in the
oven.