MARY McDOUGALL’S METHOD:
* Bring a large pot of water to a boil (at least 6-8 times more water than rice)
* When the water is boiling add the rice, mixing in well to avoid clumps.
* Cook at a rolling boil and check for doneness frequently, starting at 10 minutes for white rice and 25 minutes for brown rice.
* Drain the rice in a colander with small holes as soon as it is tender and place into a large bowl.
* Serve at once.
(If you are not serving right away, leave in a colander to drain, and then reheat in a bowl just before serving.)