Rinse the rice well under cold running water until the water runs clear. Place in a sieve to drain thoroughly.
Transfer the rice to a heavy medium pot with a tight-fitting lid. Add the water or stock, bring to a boil over high heat, then cover and lower the heat to a simmer. Let cook for 45 minutes, then remove from the heat and let stand, still covered, for 30 minutes before serving.
Wehani is very good when mixed with a plainer rice to stuff a turkey: We mix it with Thai jasmine rice about one to one. Sauté some chopped leeks and onions in olive oil, add some finely chopped mushrooms, and cook over medium-high heat until softened. Stir in the raw rice and cook over low heat for 2 minutes. Add water to not quite cover, bring to a boil, then simmer for 5 minutes. Season with a dash of soy sauce and some salt and pepper. Let cool completely, then transfer this mixture to the cavity of the turkey, leaving plenty of room for the rice to expand.
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