My grandmother, normally a reluctant socializer, used to go head before feet, as we say in Iraq, whenever we were invited to dinner at our young, newly-married neighbor's house. "I like her rice," she used to say, "she still doesn't know how to cook." And taking into consideration my grandma's remaining three or four teeth, perilously hanging on, it is understandable why our neighbor's sticky and soft rice, which by common standards is a failure, appealed to her. The perfect rice is the criterion of a good cook in Iraq, simply because it is prepared practically every day, and if the cook doesn't know how to prepare this daily staple properly, then what does she know?

Here is how to cook a perfect pot of rice:

The amount of water used in cooking the rice is crucial, and eye measurement works better with experienced cooks. According to those eye measurements, there should be enough liquid to cover rice in the pot by 1/3-inch. If you prefer to measure by cups then always remember that every cup of uncooked rice needs 1 3/4 cup liquid, provided you follow the instructions.