White Rice
The Chinese rinse rice five or six times to remove excess starch. This process results in light-textured rice. If not rinsed, rice will clump and not be as tender.
Ingredients
- 2 C long grain white rice
- 4 C cold water
Instructions
- Place the rice in a 2-quart saucepan and add enough cold water to cover it.
- Wash by gently rubbing the rice between your fingers, then drain. Repeat five or six times, or until the rinse water is clear; drain.
- Add 4 cups cold water and bring to a boil.
- Cover tightly, reduce the heat and simmer for about 14 minutes, or until the liquid is absorbed.