Chinese-Style White Rice
When I make rice, I usually use the regular cooking method as indicated on the package. Sometimes, I toast the rice first to add a nutty flavor and add seasonings to match the entree, such as the rice pilaf in the similar and related recipes links. However, there are times when I want plain rice with grains that are firmer and drier, especially when it is served as an accompaniment to Chinese food. I found this recipe in a Time-Life Chinese cookbook and have used it for years for that purpose. Rinsing the rice removes some of the surface starch, keeping the grains completely separate while cooking.
- 1 cup long grain white rice
- 1-3/4 cups water
Place the rice in a medium saucepan and add enough cold water to cover it completely. Give it a thorough stir and then drain it through a strainer. Return the rice to the pan and add the 1-3/4 cups water. Bring to a boil over high heat and cook, uncovered, for 2 or 3 minutes, or until crater-like holes appear in the surface. Cover tightly, reduce heat to low and simmer for 20 minutes. Turn off heat and keep covered. Let rest for 10 minutes. Remove cover and fluff with a fork. Serve immediately, or keep warm over very low heat, partially covered, for up to 10 minutes, fluffing again before serving.
Notes: You will notice that this rice uses no salt. It gets flavor from the dish it accompanies, which usually contains soy sauce. You can try adding salt, but it might affect the texture.