Down here in South Louisiana where we grow and eat lots of rice, our preference is for "extra long grain" white rice. Those on diets will boil-cook their rice to remove some starches. For absolute convenience and ease the microwave cooker is hands down the best method IMO.....followed closely by an electric rice cooker. Nothing is easier to clean than a Progressive rice cooker and it is so convenient to store leftover rice in the cooker placed right in the refrigerator for next day use. Can't do that with an electric rice cooker...... When cooking long grain rice by steaming methods as directed above.....a ratio of 2 to 1 is actually quite high. But if it works for you, don't mess with success. FYI...people use anywhere from 1 to 1 ratio of water to rice....all the way UP to 2 parts water to 1 part rice (by volume). By adjusting the amount of water in the ratio, you can control the texture of the final cooked rice. That final texture is usually a personal preference thing. When I cook 40 lb. batches of rice.....I use 1 1/4 parts water to 1 part rice (by volume). This ratio gives me the texture that I prefer. Many Asian rice cookers use a 1 to to 1 ratio. When I steam cook a few cups of rice, I will use 1 part rice to 1 1/2 cups of water. Also, those of you who prefer a "softer" texture rice might also consider using a "short" or "medium' grain rice rather than the "long" or "extra long" grained varieties of white rice. When making rice for sushi.....use short grained rice. Add a bit of Rice Wine Vinegar and a tad bit of sugar. Dan Semper Fi-cus

Leftover rice! Right up my alley. What I do with it depends on what type of rice it is, long grain or short grain. Vacuumfreak, if you like "mushy" rice, you might want to try short grain rice, which is the rice Japanese people favor as it is naturally softer and "stickier" than long grain. First of all...what Joe said. :D I don't usually bother with the leftover rice from Chinese restaurants as it most likely had sat in a warmer all day before it was served and is now dried out from the fridge...though DH likes to mix it up with eggs and fry it in patties, which he eats (believe it or not) with maple syrup. :P I'm going to assume we're talking about long grain rice here. To refresh leftover rice to make a side dish for another meal, saute it gently in butter to reheat and add a good amount of chopped cilantro or green onions,sometimes some chopped tomato salt & pepper. Rice can be simmered until it falls apart into a soothing gruel called "Jook" in a light chicken stock and then flavored with your choice of cooked meats, veggies etc. It is very good for sick people or people with upset stomachs. I like to use it in salads too. A mixed green salad with rice, veggies & chopped meats is good. Also, a rice salad is good as well, with rice sort of instead of lettuces, chopped veggies & meat, maybe some beans & a vinaigrette. I have posted this recipe in another thread somewhere but here's a good grain salad recipe that one could certainly make with leftover rice: Mixed grain salad with roasted butternut squash A mixture of grainstry to use at least 3 kinds, of different colors. I use varying combinations of basmati rice, long grain brown rice*, barley, bulgar (tabuleh), quinoa, wild rice, millet, and sometimes, to lighten the texture, I add couscous. Onions, celery, carrots-chopped Green peas (frozen are fineÂif you have fresh, blanch them first) Roasted butternut squash cubes** Cranberry vinaigrette*** Chopped parsley & green onions Chopped, toasted nuts (I like pecans or hazelnuts) Cook grain selections separately, according to directions, but remember that they will absorb dressing and soften, so a bit al dente is better than over cooked. Saute onions, celery, carrots until tender, but not too soft. Toss with grains, parsley, green onions and vinaigrette. Gently fold butternut squash cubes in. *Short grain rices are too sticky for this dish, in my opinion. **Roasted butternut squash. Peel squash. Cut into ½ inch cubes. toss in olive oil and roast in the oven, checking frequently until just cooked, but not mushy. If it doesnÂt brown at all, pass under a broiler after cooking just to brown the edges a bit. ***Cranberry vinaigrette. Make a basic vinaigrette with olive oil, red wine or champagne vinegar, garlic & onion powders, salt & pepper. Put the vinaigrette in a blender with about 3/4 Tablespoon dried cranberries per cup vinaigrette, and puree until smooth. Then, add about a quarter cup of dried cranberries for every cup vinaigrette, and pulse blender until cranberries are chopped, but not pureed. Let vinaigrette sit over night. Before tossing the grain salad in the dressing, taste the vinaigrette for sweetness and add a bit of sugar if need be. It shouldnÂt be too tart or too sweet. Sprinkle the toasted chopped nuts on top and garnish with sprigs of parsley, green onion tassels or carrot curls and a few whole dried cranberries

I don't even refrigerate cooked rice. That makes rice bullets. What kind of rice are you doing this with? I only make what we will eat at any given meal, whether it is basmati, jasmine, sticky, or sushi rice. But then I am retired and don't need to have "meals in a minute". I guess even cooked/frozen rice is better than no rice at all. ;-) We have traveled extensively thru SE Asia where there is no refrigeration. They cook up "enough" for that day...each day. -Babka

I found the trick to doing it on top of the range. First, put a little butter or oil in your pot (a tablespoon, more or less), add your rice, cook and stir for about 5 minutes BEFORE adding your broth or water. Then cover, and cook over the lowest heat possible. Don't peek. It may take a little longer, if you use really low heat, but I find that method makes nice, not-mushy brown rice. It's so delicous, that it's well worth a little extra effort. Oh--I use an enamelled cast irong pot for brown rice.