Asian Style Rice
Rice, Asian style
Use a pot with a tight-fitting lid.
  1. Rinse long grain white rice in several changes of cold water until water drains clear.
  2. Add cold water to cover rice. Test depth by making sure water covers rice up to first finger joint, about ¾".
  3. Bring water and rice to boil on high heat, stirring often to prevent sticking.
  4. Let boil uncovered, stirring to prevent sticking, for one minute.
  5. Reduce heat to lowest possible setting. Cover tightly and cook without removing lid for 20 minutes.
  6. Without removing lid, remove completely from heat and let sit at least five minutes.
  7. Thoroughly fluff rice with fork and serve.
This makes a light, tacky rice similar to the steamed rice from asian restaurants. The omission of salt from the recipe is intentional. I never measure rice I cook this way; I just pour out as much as I want to cook, rinse, and cover to depth of a finger joint.