Chinese Rice

Total Time: 43 mins Preparation Time: 3 mins Cook Time: 40 mins

Ingredients

• 2 cups rice
• water

Recipe

• 1 (the 2 cups in an arbitrary measurement so that i can get the servings/yield number---this is really more of a method, so you can make as much rice as you need -- just use about half as much rice as you want for a finished product.).
• 2 pour desired amount of rice into a pot with a good fitting lid (rice must cover bottom of pan and should be an inch or more deep, so use the proper sized pot for amount of rice you are cooking).
• 3 cover rice several inches with water.
• 4 stir rice and water with your hand. water will turn milky (this is the extra starch coming off the rice).
• 5 pour water off the rice using your hand or the lid to keep rice in the pot.
• 6 repeat rinsing and draining two more times. water should be clear on last rinse.
• 7 cover rice with clean cold water to the depth of your first knuckle with the tip of your pointer finger touching the top of the rice (this will be a bit less than an inch).
• 8 put pot on stove and turn burner to high.
• 9 bring to a boil, uncovered, and continue boiling until tunnels form from the steam coming through the rice - most of the water will no longer be visible. (looks like someone poked it several times with a drinking straw).
• 10 cover pot with lid and turn stove down to low.
• 11 keep covered and cook for 30 minutes more.
• 12 uncover and fluff up a few grains to test to see if it's done.
• 13 if necessary, cover and cook for a few more minutes.
• 14 when done, fluff rice with fork and serve.
• 15 if you're making fried rice, it's best to use day old rice so put this in the fridge after it has cooled a bit and enjoy it tomorrow!