Instructions: Put rice in a 3-quart heavy saucepan and, using your fingers as a rake, rinse under cold running water. Drain rice in a colander.

In pan bring water (3 1/2 cups for white or 4 cups for brown) to a boil with rice. Simmer rice, covered, over moderately-low to low heat until steam holes appear on surface and water is absorbed, about 16 minutes for white rice and 35 to 40 minutes for brown.

With a fork fluff rice and spread in a shallow baking pan. To cool rice completely, spread in a shallow baking pan. Chill rice, covered with plastic wrap, at least 12 hours. Rice may be made 2 days ahead and chilled in a sealable plastic bag.

This recipe yields 7 cups.

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