Following Directions on the Package
“The directions given on packaging are usually wrong, even from reputable producers. If you’re using a new bag from a company that you’re unfamiliar with, use this technique: Make a small pot using 1/2 cup rice and 1 cup of water (for brown rice, change that to 1/2 cup rice and 1 1/4 cup water). You’re looking for fluffy rice where  each grain is tender and holds its individual character. If you don’t add enough water, the rice will be underdone and likely burn on the bottom before it’s done gently steaming. If you add too much water, the rice will be sodden, mushy, and overcooked. So cook it, taste it, and adjust your rice-to-water ratio accordingly for larger pots of rice the next time.”

Treating Brown Rice like White Rice
“When cooking brown rice, use 1/4-1/2 cup more water per cup of rice than you would for white rice.” 

Not Letting It Steam            
“Let the rice sit covered for 10 minutes after its done cooking. Then fluff it with a fork.”

Stirring It
“NEVER stir your rice! Stirring activates starch and will make your rice gloppy. That’s what makes risotto so creamy.”

Not Adding Salt
“Rice is like pasta–you have to salt the water, or else you’ll have bland rice. I put a 1/2 tsp. to a tsp. for each cup of rice.”

Cooking it at a High Temperature
“Start with a boil, then bring it down to a low heat. If you cook rice too quickly, the water will evaporate and the rice will be undercooked. Low heat keeps kernels intact.”