Traditional Cooked Rice

Rice is known as mi (or mai in Cantonese) when raw and fan when cooked. It has been said, much too often, how difficult it is to cook rice, to make fan, expertly. This is not at all the case. To the contrary, it is easy to make cooked rice—to make perfect, fluffy, separate grains. What follows is a foolproof method for cooking rice that can accompany many, if not most, of the preparations in this book, particularly the stir-fries. For the best result, I prefer so