As requested. Works for most of your basic rices– long grain, short grain, brown, whatever. Don't use wild rice in this one, it cooks differently. Use a regular-sized saucepan unless you're making an absolute ton. Make sure you have a lid that fits. This is the method my dad learned from a college buddy whose parents had a Chinese restaurant.
- If you are using rice that is not enriched, wash the rice and make sure to remove any rocks or anything. If you're using regular enriched or most brown rices, you can skip this step.
- Put the rice in the saucepan.
- Pour water in to cover the rice. Shake it around until it's evenly covering the bottom. Now slowly add water until it's "one knuckle" deep– stick your (clean) index or middle finger in the water until just touching the rice, and it should come up to the top of your first knuckle.
- Shake a couple of dashes of salt in– not too much, just a little bit. Shake, shake, just like that with a shaker, you're done.
- Pour in about 1/2 tsp. of oil. Just a little glop, that's all.
- Place on stove on medium heat. Cover and bring to a boil– a good strong one, approaching a rolling boil.
- Remove cover and stir. Cover and reduce heat to low.
- Now DON'T TOUCH IT. Leave it alone for 12-15 minutes– maybe up to 18 or 20 if you're doing enough rice for 10 people or something– and let it steam. If you must peek, wait at least 10 minutes and then just barely lift up an edge, get a glimpse, and re-cover immediately.
- When water is all absorbed, remove from heat, uncover carefully (there will be lots of steam, don't burn yourself– open to the side away from you), and fluff before serving.
This recipe was submitted by ketchupqueen on October 3, 2005.