CHINESE-STYLE WHITE RICE

SERVES 4

When I make rice, I usually use the Basic White Rice method. However, there are times when I want the grains of rice to be firmer and drier, such as an accompaniment to Chinese food. I found this recipe in a Time-Life Chinese cookbook and have used it for years. Rinsing the rice removes some of the surface starch, keeping the grains completely separate while cooking.

INGREDIENTS

• 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. Fluff again before serving.