Perfect, Amazing Rice

I recently made gumbo from The Encyclopedia of Cajun and Creole Cuisine (henceforth to be known the "The Encyclopedia") and decided to make rice that was not boil-in-the-bag rice. While boil-in-the-bag rice is pretty handy and provides a decent rice, I had found a recipe in The Encyclopedia for rice and I wanted to see if it worked. Something seems indecent about BITB rice and I just needed to see if maybe I was doing something wrong. And boy was I...

Ingredients:

1 cup long grain rice

1 ½ cups water

1 tsp salt

1 tbsp butter

Directions:

1. Wash rice in cold water and drain well.
2. Combine all ingredients in pan over medium-high heat and bring to a rolling boil.
3. Reduce temperature to a simmer, cover, and cook for 30 minutes. Do NOT remove the cover or attempt to stir rice.

Now, I know, this doesn't necessarily follow the traditional 1 cup rice to 2 cups water ratio we have all memorized. And I was scared, really scared that I was going to have rice adhered permanently to the bottom of my pan. But I was just being silly. This rice was the most perfect rice I have ever cooked. I didn't remove the cover, as hard as it was, but it was well worth the final outcome. This rice was so good I found myself eating it fresh out of the pot. Not to mention what a wonderful compliment it was to the gumbo I had made. After learning this recipe, I won't be making boil in the bag rice again. I think I've become a rice snob.