Serves 4–6

Most Chinese recipes call for long grain rice, although medium grain rice is also acceptable. Short grain rice is reserved for desserts.

2 cups long grain rice

3¼ cups water

• If necessary, rinse the rice to remove any excess starch.

• In a large saucepan, bring the rice and water to a boil on medium heat.

• Once the rice is boiling, turn down the heat to medium low. Put the lid at an angle on the pot, so that the pot is partially covered but some steam can escape.

• When the water has evaporated to the point where you can see holes in the rice, put the lid fully on.

• Simmer the rice on low heat for 15 more minutes.

The Knuckle Method of Measuring Water

This really works! Stick your finger on the top of the rice and begin adding water. You know you've added enough when the water reaches your first knuckle.