These basic instructions for long-grain rice are given in my Illustrated Chinese Cookery book. The method is easy and foolproof and always produces excellent results.
Put the rice into a large bowl and, if you wish, wash it in several changes of water until the water becomes clear. (This step may be omitted.) Drain the rice and put it into a heavy pan with 900 ml (1½ pints) water and bring to the boil. Continue boiling until most of the surface liquid has evaporated. This should take about 15–20 minutes. The surface of the rice should have small indentations like a pitted crater. At this point, cover the pan with a very tight-fitting lid, turn the heat as low as possible and let the rice cook undisturbed for 15–20 minutes. There is no need to ‘fluff’ the rice before serving it, but it should be thoroughly cooled before stir-frying.
© 1995 Ken Hom. All rights reserved.