Title: PERFECT CHINESE STEAMED RICE
Categories: Oriental
Yield: 4 servings
2 c Uncooked long-grain rice
3 1/2 c Water
PUT THE RICE INTO A LARGE BOWL and wash it in several
changes of water until the water runs clear. Drain the
rice and put in a heavy pot with the water and bring
to a boil. Continue boiling until most of the surface
liquid has evaporated. This should take about 15 to 20
minutes. The surface of the rice should have small
indentations like a pitted crater. At this point,
cover the pot with a very tight-fitting lid, turn the
heat as low as possible and let the rice cook
undisturbed for 15 to 20 minutes. There is no need to
fluff the rice before serving it.
