|Long grain rice/Medium grain rice||1 Cup (16 tbs)|
|Cold water||2 Cup (32 tbs)|
Put rice in a heavy pan which has a tight lid.
Add salt if desired (Chinese wouldn't use it), and cold water.
The exact measure isn't very important.
The Chinese use the finger to judge the height of water about 1 inch above the rice about the length to the first joint.
Set pan over high heat and boil rapidly, uncovered, until most of the water has been absorbed; stir often (with fork or chopstick) while it is boiling to prevent sticking.
Turn heat to lowest setting, put on lid, and allow the rice to steam undisturbed for 20 to 30 minutes, depending upon how soft you like rice.