Instructions: Pick a pot: Get best results with heavy pressed or cast aluminum pots because they spread the heat evenly. The pot should have a close-fitting lid.

Dont overfill: When filled with raw rice and its cooking liquid, the pot should be not less than one-third or more than one-half full.

Throw in the towel: When cooked rice is waiting to be served, a dish towel placed under the lid will keep condensation from dripping back into it, making it soggy.

Nonstick trick: Place a moistened dish towel under the pot of cooked rice to help prevent sticking as it stands.

Finger tip: Cant be bothered to get out the measuring cups? A finger is all it takes for some cooks.

Add as much rice to your saucepan as you think youll need, then add water to cover by the length to the first joint on your index finger. Or your middle finger.

It all depends on your finger, and how moist you like your rice. Then heat to boiling, reduce heat, cover and steam 15 to 20 minutes.

First aid: Did you make a batch of crunchy rice? Its not undercooked, its under-watered. You can rescue it, but you have to act quickly, while everything is still hot:
Pour in half a cup of very hot water, put the lid back on and set the pot over high heat. You want to build up a head of steam fast. When you see the steam coming from under the lid, turn the heat to its lowest setting and wait about five minutes.

Youve got crust: Which brings up the crust that sometimes forms on the pan bottom: Its delicious. One use for it: Pull it off the bottom, dry it in your oven and store it in an airtight container until youre ready to deep-fry it.

Golden brown and sprinkled with salt, this fried "intip," as Indonesians call it, is a perfect cocktail snack, Sri Owen writes in "The Rice Book."

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