Place 2 cups long-grain rice in medium-size heavy- gauge saucepan.
Add enough cold water to cover rice by 1 inch and bring to a boil over medium-high heat.
Cover pan and reduce heat to very low.
Simmer rice 25 minutes.
Lift cover of saucepan and fork up a few grains of rice.
Quickly replace cover. Rice is done when center of grain is still slightly firm.
Off heat, let rice stand, covered, for at least 15 minutes to absorb any liquid and steam still in pan. Rice will fluff up.
(Note: If saucepan has sides thick enough to retain heat, rice can stand for as long as 30 minutes.)
When ready to serve, lift cover and fluff rice with fork.
Turn into individual serving bowls.
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