Cooking a perfect pot of rice isn’t difficult, but sometimes it doesn’t turn out as perfect as you’d like. Contrary to my mom’s teaching, in Culinary school I was taught that the rule to cooking rice is 2×1: 2 cups of water to 1 cup of rice. Of course I refuted such teaching, since all rice are not created equal. Rice types such as Brown or Arborio (to make Risotto) requires more water, whereas Long Grain or Parboiled rice requires less water. It is better to start with less water and add more (1/4 cup at a time), to create more steam while continue cooking, than add too much and create mushy rice for perfect rice pudding. When cooking rice, start on medium/high heat, uncovered, until most of the water has been absorbed. Then lower the heat and cover and let steam for 5 more minutes or until all water is absorbed. And should you forget it and it begins to burn, run cold water over the outside of the pot’s bottom to keep the burnt flavor from permeating the rest of the rice (don’t add water to the rice itself). Spoon out as much rice from the top as you can salvage.