Active Time: 5 Minutes
Total Time: 35 Minutes
Yield: Makes 5 cups Most Asian cooks agree that perfectly cooked rice should stick together; under light pressure, however, a clump of rice should crumble into smaller lumps. RECIPE INGREDIENTS 2 cups long-grain white rice 2 1/4 cups water You May Also Like Long-Grain White Rice See More Similar Recipes » DIRECTIONS Rinse the rice with cold running water until the rinse water runs clear. Drain well and place in a 2 – 2 1/2-qt saucepan. Add the water.
Place the pan over high heat and bring to a boil. Stir briefly and continue boiling until the water on the surface is completely absorbed and small pits have formed in the surface. Cover, reduce the heat to very low and cook, undisturbed, for 20 minutes.
When the rice is done, remove the pan from the heat and let it sit, covered, for at least 10 minutes or for up to 40 minutes before serving.
TO SERVE: Wet a wooden spoon and use it to fluff up the rice. Serve hot.
Recipe reprinted by permission of Weldon Owen. All rights reserved.