The shortest recipe 1 cup of rice, 1 cup of water Heat till the water boils Turn stove off and wait 10 minutes
Now I usually use a rice steamer. Previously, I always cooked rice the way I learned ever in the Navy. Rice washing until the washing water is white, then plenty of water to a boil (with salt to taste) when the cooking now and then as `n grain flattening and if three white dots are visible then Drain and immediately rinse with cold water and then again immediately boiling water over it and then cover and so dry. This way seems a bit cumbersome but is not so bad ... and to make Nasi gives this `n amazing beautiful grain. Success !!
Plenty of water to the boil, then add the rice into the pan stir loose, 8 min. Boil, drain (sieve), pour back into the hot saucepan lid and leave for 15 mins. Wait. Then stir the rice with a fork loose. Simple, always works for all types of rice. With brown rice I do not know, which I never use.
Rice cooking: Take 3 parts rice and 4 parts water, heat over high heat to a boil, then turn down with the lid on. If the water is no longer visible, only some bubbles, then turn off the heat and let the pan stand still fifteen minutes with the lid on. The rice is then guided dry, decantation is no longer necessary.