Main Ingredients:

2-2/3 CUP YIELD

4 cups water (for boiling)
1/2 tsp. salt
1 cup raw long rain rice
4 cups water (for steaming)

Cooking Preparation of the Recipe:

Boiling: In a 3 quart pot, bring water and salt to a boil. Reduce heat to a medium flame and add rice. Stir and let boil, uncovered, for 15 minutes. Drain in a colander.

Steaming: Rinse pot and add 4 cups water. Bring water to a low boil. Place colander containing rice over pot. Let rice steam over a medium flame for 15 to 20 minutes, until tender, stirring it every 5 minutes to keep it from drying out. Rice prepared this way will be light and fluffy, not sticky. Serve hot.

Cooked rice keeps in refrigerator for days. Store in airtight container. To reheat, place rice in colander. Place colander in a quart saucepan over 4 cups water. Bring water to a boil. Place lid loosely over rice. Let steam for 10 minutes or until rice is very hot.

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