1 cup of uncooked long-grain rice yields about 3 cups of "steamed" rice.
Put three times as much water in a sauce pan as rice. Bring to a boil over medium-high heat. Boil, uncovered for 10 minutes or until water evaporates and crater-like holes appear. Reduce heat to low; cover and simmer for 15 minutes or until rice is tender (when you lift the lid, no more water is bubbling from the "craters"). Remove from heat and let stand, covered, for 5 minutes. Fluff with fork.