rice? -- A.D., Hamilton.

Dear A.D.: Rice usually sticks together when you add too much water and let it cook too long. This recipe will give you about 31 cups of rice that will not become sticky. I am also including two recipes using rice.

PERFECT RICE 1 cup raw rice, rinsed 21 cups water 1 tsp. salt 2 tbsp. water COMBINE water and rice in a two-quart saucepot. Cook over low to medium heat for 30 minutes. Drain any water that is left. Mix 2 tbsp. of water and 1 tsp.

of salt until salt is dissolved. Sprinkle over cooked rice and toss lightly.

CHINESE FRIED RICE 2 cups cooked rice 1 cup mixed frozen vegetables -- any frozen mixture 1 cup frozen peas 1 tbsp. oil 1 cup chopped onion 1 tsp. chopped ginger root 3 tbsp. soy sauce 1 cup canned bean sprouts -- drained BRING frozen vegetables to a boil in 1 cup water. Add bean sprouts and cover.

Saute onion and ginger root in 1 tbsp. oil until onion is transparent. Put cooked rice in large bowl and add drained vegetables, onion, ginger root and oil. Sprinkle with soy sauce and toss lightly. Do not overwork as the rice may become mushy. Add 2 cups of cooked meat or seafood. Serves 6.

EASY RICE PUDDING 2 cups prepared vanilla pudding 1 cup rice 1 cup raisins 1 tsp. cinnamon 1 cup defrosted whipped topping MIX the first four ingredients together. Fold in whipped topping and refrigerate.

Dear Miss d'Arcy: I love spaghetti but don't like the sauce in a jar, and frankly most recipes call for so much. Do you have a no-fuss recipe that will serve one? -- C.B., Sandys.

Dear C.B.: Spaghetti sauce freezes extremely well and everyone agrees that tomato sauce is so much better the second day, but if you want a quick one-serving tomato sauce here it is.

FRESH TOMATO SAUCE FOR ONE 1 large tomato, diced 2 tbsp. minced onion 1 clove garlic, minced 11 tsp. olive oil 1 tsp. dried oregano water SAUTE onion and garlic in oil for 2 minutes. Add tomato and cook while spaghetti is being made. Add a little water to tomato sauce if needed.

Sprinkle oregano over sauce just before serving and stir.

Dear Miss d'Arcy: I saw the Food Guide Pyramid in a magazine. Tell me, how can anybody eat 6-11 servings of grains and pasta in one day? -- T.T., St.

David's.

Dear T.T.: It is going to take a lot of adjusting to change your eating habits. First of all, a woman and some older adults are at the lower end of the suggested servings. They should eat only 6 servings of grains and pasta in one day. Perhaps a good plan would be to start your change with one day a week.

Dear Miss d'Arcy: How can I make gravy without lumps? -- L.F., Sandys.

Dear L.F.: Many cooks rush gravy as a last minute addition to a meal. Chefs keep a supply of a roux in their refrigerator. Roux is a mixture of flour and butter which, combined with the pan drippings and added water or broth, makes an excellent gravy. Here are two recipes for gravy. One is made with a roux and the other is without fat.

ROUX 1 cup flour 1 cup margarine or butter PUT flour in a large frying pan. Over a medium heat, brown flour, taking care not to burn it. When flour is a nice tan colour, make a space in the centre.

Add margarine or butter. As the fat is melting, mix the flour with the fat very slowly, stirring in a circular motion. Stir constantly until the two are completely blended. Mixture should resemble fine crumbs. Again be careful not to burn the mixture. Store in refrigerator until needed.

GRAVY Pan drippings 3 tbsp. roux 1 cup broth 2 tbsp. wine (optional) PLACE roux in a pan or saucepan with drippings that have had all the fat drained from it. Add broth and stir constantly. When gravy begins to boil add wine. Simmer and stir occasionally.

FATLESS GRAVY 1 cup broth 4 tbsp. flour PUT flour in a jar with a tight fitting lid. Add about 1 cup of broth and stir. Cover and shake vigorously. Break any lumps that form with the back side of a spoon until none remain. Add remaining flour and again cover and shake.

Heat mixture in a saucepan. If desired, add 1 tablespoon of wine. Simmer.

Dear Miss d'Arcy: If a recipe calls for herbs, can I use fresh herbs? -- V.W., Devonshire.

Dear V.W. Dried herbs are stronger and more pungent than fresh herbs. When using fresh herbs you must use them abundantly. Unfortunately, there is no rule of thumb as some fresh herbs are quite aromatic. You are going to have to experiment. If the desired flavour is not reached at the end of cooking, a sprinkle of the dried variety will help.*l