RICE

The most common methods of cooking rice is either the rapid boil method or absorption method.

RAPID BOIL METHOD:

Bring a large saucepan of water to the boil.
Add rice and return to the boil.
Cook about 12 mins or until the rice is tender.
Drain well in a colander.
(Brown rice takes about 40 minutes.)

ABSORPTION METHOD:

Rinse rice well in a sieve, rubbing your fingers through it until the water runs clear. (This removes excess starch)
Turn the rice into a saucepan and level it out.
Fill the saucepan with water up to the level of the first bend in your pointer finger.
Put the saucepan onto boil.
Once it has hit boiling point, stir briefly with a fork. (Don't let too much steam escape)
Put the lid on and set aside off the heat for about 15 minutes.
The water should be all absorbed.
Fluff the rice up with a fork and it is ready to serve.

This method take a little practice but is easy to use.
Great for camping when you just bring it to the boil, wrap it in a blanket and put aside until you need it.