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1
(The 2 cups in an arbitrary measurement so that I can get the servings/yield number---this is really more of a method, so you can make as much rice as you need -- just use about half as much rice as you want for a finished product.).
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2
Pour desired amount of rice into a pot with a good fitting lid (rice must cover bottom of pan and should be an inch or more deep, so use the proper sized pot for amount of rice you are cooking).
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3
Cover rice several inches with water.
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4
Stir rice and water with your hand. Water will turn milky (this is the extra starch coming off the rice).
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5
Pour water off the rice using your hand or the lid to keep rice in the pot.
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6
Repeat rinsing and draining two more times. Water should be clear on last rinse.
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7
Cover rice with clean cold water to the depth of your first knuckle with the tip of your pointer finger touching the top of the rice (this will be a bit less than an inch).
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8
Put pot on stove and turn burner to high.
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9
Bring to a boil, uncovered, and continue boiling until tunnels form from the steam coming through the rice - most of the water will no longer be visible. (Looks like someone poked it several times with a drinking straw).
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10
Cover pot with lid and turn stove down to low.
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11
Keep covered and cook for 30 minutes more.
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12
Uncover and fluff up a few grains to test to see if it's done.
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13
If necessary, cover and cook for a few more minutes.
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14
When done, fluff rice with fork and serve.
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15
If you're making fried rice, it's best to use day old rice so put this in the fridge after it has cooled a bit and enjoy it tomorrow!
