Preparing Boiled Rice

Boiled rice is a basic staple and for the majority of Chinese a part of every meal. It absorbs the flavors of sauces and acts as a contrast to the spiciness of many entrées. The Chinese like to cook their rice al dente (“with a bite”): that is, not too soft, but with a slight bite to it. It’s much more filling that way, and you can better taste its flavor. Although in China there are many varieties of rice, here the rice to use is long-grain white rice or extra-long-grain white rice. The type found in the supermarket need not be rinsed, though some rice purchased in Chinatown should be (unless instructions indicate otherwise). The rice should not be sticky, but it should be sufficiently starchy that the grains hold together and can be eaten with chopsticks. Don’t use converted rice, which cooks up into individual grains.