My method for cooking rice may not be one of the standards, but it always turns out perfectly. Put one cup of long-grain rice in 2 cups of salted water, bring to a boil, stir and simmer for 15 minutes. Remove and pour rice into colander and rinse away the starch. Then you have a beautiful mound of rice with grains intact to place in a serving bowl on your table. Brown rice should be cooked 4 times as long and it will contain more vitamins and minerals.