• 1 cup long- or short-grain white or brown rice
• salt
• 1 pound

Bring plenty of water to a boil and add salt to taste and the rice. Give it a stir, lower the heat, and cook at a slow boil until the rice is done but still has a little bite—about 15 minutes for white rice, 40 for brown. Pour the rice into a colander, rinse briefly, and set aside to drain.

While the rice is cooking, prepare the squash. Grate it on the large holes of a hand grater or in