How to Cook Rice

OK, so you're thinking, "Beckie, I've been cooking rice for years now.  What could you possibly tell me that I don't already know?"  I know.  I mean, water, rice, salt, boil, steam, tada!  But it's those darn proportions.  Now, I grew up with 2 to 1 as the water to rice ratio.  When I moved out, I couldn't get my rice to come out right for some reason, so I backed it down to 3 to 2, water to rice.  But then I met some Puerto Ricans whose rice is moist, yet no two grains ever stick together.  Ever.  I love Puerto Rican rice.  But I couldn't emulate it.  No matter how I tried to follow the "art", it just wasn't something I could do.  But now, I've got it.  But only for 2 cups of rice.  Don't ask me to make more or less! 

2 cups of rice
2.5 cups of water
1 tsp salt
2 or 3 tbsp oil

Bring water, oil and salt to a boil.  Add rice.  Return to boil and stir once before covering and lowering flame to just barely there.  Steam for 25 minutes. 

Perfect Puerto Rican rice without the finesse.