My son, Glen, was having trouble making regular rice, so he called me for this recipe. I have made Stephen Yan's recipe forever. It works every time, and it's similar to the rice served at Chinese restaurants. My personal, favorite brand happens to be Mahatma.
"Perfect Every Time" Rice by Stephen Yan
1 cup long grain rice (keep this 1:1&1/2 ratio if you double the recipe)
1 and 1/2 cups water
Wash the rice. You can use a mesh strainer or colander to help you remove the outer starch. Put the water and rice in a medium pot. Cook over a high heat, UNCOVERED, until craters appear in the rice. Lower the heat and simmer the rice, COVERED, for 15-20 minutes. Do not lift the lid while the rice is cooking, and never stir the rice as it cooks.
Hint: If you're going to make fried rice from this recipe, refrigerate the cooked rice first. It makes a much better fried rice for the home cook.
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