Basic Cooked Rice
Unless the recipe calls for noodles, the majority of stir-fried dishes are meant to be served over a heaping plate of cooked rice. Feel free to use medium-grain or brown rice instead of long-grain rice. Remember to adjust the amount of water, as the liquid-absorption rate varies among different types of rice.
INGREDIENTS | YIELDS 3 cups
- 1½ cups water
- 1 cup long-grain rice
Bring the water and rice to a boil in a saucepan over medium heat.
When the water is boiling, partially cover and lower the heat to medium-low. Cook until most of the liquid is absorbed.
Cover and continue cooking the rice on low heat until the water is fully absorbed. Remove the rice from the heat and let sit, covered, for 5 minutes.
Use a fork to fluff the rice before serving.