How to cook plain rice

Ingredients:

1 cup rice
2 cups cold water
1 tsp. salt

Wash and drain rice several times until water is somewhat clear. Drain well.

Combine rice and 2 cups of cold water in a saucepan. Bring to a boil over high heat, uncovered.

Reduce heat to low, and simmer until nearly all of the water has evaporated and crater-like holes appear in the rice. Cover saucepan and simmer for about 20 minutes.

Remove from heat and allow to stand for 8-10 minutes to complete the final cooking. Fluff the rice using a large wooden spoon and serve hot.

Makes about 6 cups of cooked rice.

Notes:

Cooking time and rice texture are affected by the amount of water used and the nature of the rice. Long grain rice requires additional cooking time and more water. Only experience will give the best results.

Even though the Chinese never use ingredients other than water when cooking rice, you may use soup stock or add salt and butter.

Cooked rice can be stored in the refrigerator and reheated with a little bit of water. Cooked rice stored overnight is best for using as an ingredient in stir-fry dishes such as fried rice and curries.

When you prepare the rice in the same pot every time, you will learn to judge the rice and water level required without needing to measure.