Ingredients
- 1 cup medium-grain white rice
- 2 cups warm water
Preparation
Step 1
Rinse and drain rice 2-3 times to remove excess starch, which causes cooked rice to be too sticky. Rinse by swishing rice around in warm water, using your hand. I do this in a 2-cup measuring-cup, using a flexible rubber spatula to hold the rice back while slowly draining water from the cup. Place 1 cup rice in 2 cups of warm water, and bring to a boil, in a pan that has a tight-fitting matching lid. You can add a piece of folded tin foil to an area where the lid might have a gap. Boil rice for a few minutes, stir, place lid on top of pan, and do not remove lid for 15 minutes, while cooking on lowest heat setting possible. If you remove the lid, the rice will not cook properly, and it will be too wet and sticky. If you do not use super-low heat, the rice will stick and burn on the bottom. You may want to simply remove the pan of rice from the heat entirely, after the initial brief boiling. Much depends on the particular pan you use. It may take some experimenting, using different pans, to develop a personalized process that becomes fool-proof every time. Then remove lid, fluff rice with a fork or a rice-paddle, cover pan again, and allow rice to steam, removed from heat, for about 10 minutes. Fluff again and serve.