Rinse 1 cup of rice and drain well. In a heavy saucepan with a lid, combine rice with 2 cups (500mL) of water and a pinch of salt. Bring to a boil, reduce heat to medium, and simmer, covered, until tender (about 30 minutes for medium- to long-grain white rice, 40 minutes for brown rice, 20 minutes for arborio or short-grain rice, and 1 hour for wild rice). Add toasted pecans and dried cranberries to cooked rice. Cook in seafood or chicken stock instead of water, and stir in mussels, shrimp, and other shellfish.
To reheat cooked rice, for each cup (200 grams) of rice, add 2 Tbsp (30mL) liquid. Cover and heat four to five minutes on top of range or in oven. In a microwave oven, cook on High about 1 1/2 minutes per cup (200g).
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