Basic Cooked White Rice
|White long grain rice||2 Cup (32 tbs)|
|Spring water/Tap water||3 Cup (48 tbs) (Bottled)|
Wash rice in a large bowl of cool water, removing any foreign material.
Pour off milky water.
Continue rinsing until water runs clear.
Drain in a fine strainer.
In a medium-size saucepan, combine rice and water; soak 30 minutes.
Bring rice and water to a boil; continue boiling 30 seconds.
Reduce heat to lowest setting.
Simmer, tightly covered, 15 minutes.
Remove from heat and let stand, covered and undisturbed, 10 minutes.
Carefully break up rice with a dampened Japanese rice paddle or large spoon.
Remove rice as needed to a serving bowl; keep remainder covered in saucepan until needed.