Chinese White Rice

Recipe by allypal
READY IN: 43mins
YIELD: 4 cups




  • (The 2 cups in an arbitrary measurement so that I can get the servings/yield number---this is really more of a method, so you can make as much rice as you need -- just use about half as much rice as you want for a finished product.).
  • Pour desired amount of rice into a pot with a good fitting lid (rice must cover bottom of pan and should be an inch or more deep, so use the proper sized pot for amount of rice you are cooking).
  • Cover rice several inches with water.
  • Stir rice and water with your hand. Water will turn milky (this is the extra starch coming off the rice).
  • Pour water off the rice using your hand or the lid to keep rice in the pot.
  • Repeat rinsing and draining two more times. Water should be clear on last rinse.
  • Cover rice with clean cold water to the depth of your first knuckle with the tip of your pointer finger touching the top of the rice (this will be a bit less than an inch).
  • Put pot on stove and turn burner to high.
  • Bring to a boil, uncovered, and continue boiling until tunnels form from the steam coming through the rice - most of the water will no longer be visible. (Looks like someone poked it several times with a drinking straw).
  • Cover pot with lid and turn stove down to low.
  • Keep covered and cook for 30 minutes more.
  • Uncover and fluff up a few grains to test to see if it's done.
  • If necessary, cover and cook for a few more minutes.
  • When done, fluff rice with fork and serve.
  • If you're making fried rice, it's best to use day old rice so put this in the fridge after it has cooled a bit and enjoy it tomorrow!