Tupperware Rice Cooker

If you cook rice a lot, you might consider investing in an actual rice cooker (like they use all over Asia). Mine makes brown, white, mixed, risotto, long grain, short grain, has a timer so I can set it to be done at a certain time, can steam dumplings and do some other stuff. I only ever use it to make half brown (haiga) short grain rice (Japanese style), but it does that to perfection. Mine is Zoujirushi. It's awesome.

My ex husband is Filipino so our rice cooker was used almost daily, totally worth it. I didn't have the Tupperware one though, we just had whatever they sold at Target or CVS, I can't remember the brand now (?) and I've since learned how to make rice on the stove (not a lot of room in my small kitchen for specialty appliances!) Depending on the rice I do approx one cup rice per one and two thirds cup water and about a tablespoon of butter, very low simmer for 20 minutes.

I didn't see this before. I loved me, not enough to replace it after my ex melted it on a stove. Yeah, who knew you can't put plastic on a stove! :) It always made the rice perfect so long as you followed the instructions. Get creative you had crunchy rice.

Oh I liked it better than a rice cooker because it took up little space.

I bake my rice. I truly haven't ever cooked brown rice but I'm sure you can figure it out.

White rice, long cooking type.

2 cups boiling water
1 cup white rice
Salt to taste, I use a sprinkle

Pour boiling water over rice and salt in oven proof dish. Cover with snug lid, not with holes or anything like that. I use a pyrex bowl and the lid doesn't have any openings around the edges when it's on.

Bake on 350 degrees 30-35 minutes. Fluff with fork.

Can be doubled but triple doesn't quite turn out the same way unless you use a dish that is the same size ratio. It has to have flatter than tall. Not thin, just not in a deep dish.