Easy Rice Recipe
I learned this one from in a Chinese Cooking Class and it has NEVER let me down! You can make rice for two or rice for 50 (which I have done) and nothing changes...
Fill a saucepan, dutch oven, stock pot with the well-rinced long grain white rice (my preference is Jasmine) needed to feed your group. Add salt as desired.
Place your index finger on the surface of the rice (smoothed out) and add water until it comes up to the first finger joint. This will be aproximately 1 inch above the rice. Interestingly, this part of the finger is almost exactly the same for everyone!
Cook on the highest heat until all the water is evaporated out. You will see steam holes form as the rice water cooks away. Listen for the sound of the final bubbles of water evaporating away. At this point, turn the burner to the lowest heat it can maintain and cover.
DO NOT LOOK AT THE RICE FOR 20 MINUTES!
After 20 minutes, remove lid, fluff with a fork and serve.
The thin, chrispy layer on the bottom of the pan can be used in Sizzling Rice Soup.
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