Easy Fluffy Rice

Makes about 4-6 cups, depending on rice used

4 cups vegetable broth (or water)
2 cups rice

Preheat your oven to 350°. While you wait, bring the broth to a boil on the stovetop. When it's boiling, drop in your rice. Bring it back up to a boil, put a tight lid on it (you can cover it with foil first if your lid doesn't seal well), and put it in the oven. Set the timer for 40 minutes. When it goes off you can check the rice and fluff it with a fork. If all the broth has absorbed into the rice then it's done.

Rough cooking times for rice:
White, all types - 45 minutes
Brown, all types - 55 minutes
Wild, all types - 65 minutes

For years I've made rice on the stovetop, the way my grandmother taught me. Over the years I've evolved her basic method to include some more complex flavors, and I've gotten pretty darn good at the timing-heat-quantity trifecta of good rice, but I've never made a perfect pan of rice. That is, until I met Seri's friend Francis who turned me on to the oven method. Putting rice into the oven changed my view of wetland grown grains. I've tried this out a few times, with a variety of rices, and it honestly never fails. You would have to entirely forget about it in order to really mess it up.

Leftovers:
I always make a lot of rice, because it's just as easy to fill the pan as not to, and rice keeps and reheats well. You can keep some in the fridge and use it in fried rice, or just heat and serve as it. Rice also freezes very well.