Put rice in a pot add 3 cups of water and salt stir and Turn on heat.
Cover pot and allow to cook for 20-25 mins or until all water is absorbed ( just as you begin to hear some crackling sound )
Turn off heat, move pot away from the stove top and let the rice rest in the unopened pot for 10 mins. This lets the steam finish off the cooking.
Fluff rice with a fork and serve.
Microwave Method
Put rice in a microwave safe bowl, add hot water and salt. Stir to combine
Cover bowl with microwave safe cover
Microwave on high for 25 mins let it rest for 5 mins before fluffing with a fork.
Oven Method.
Preheat oven to 400 F
Put rice in an oven safe bowl, add hot water and salt. Stir to combine.
Cover tightly with foil, bake for 35 mins turn off oven.
Bring out rice from oven. Let rice rest in the bowl for 10 mins with foil still on. After ten minutes, fluff with fork and serve
Notes
Not all rice are created equal. I have only tried these methods with long grain parboiled rice and Basmati rice. I won't recommend this Method for rice that gets mushy quickly like sushi rice.
I use less water to cook rice in the oven because there is no steam escape because of tightly covered foil inline in the case of the stove top or microwave method.
Use microwave safe bowl for the microwave and oven safe dishes for the oven.
If your oven safe dish has a tight fitting lid, you can use that instead of the foil.
Nutrition
Nutrition Facts
How to cook white rice without a rice cooker
Amount Per Serving
Calories 169
* Percent Daily Values are based on a 2000 calorie diet.