No salt is used in this traditional Asian recipe. Folding the rice from the top to the bottom of the pan after cooking helps distribute moisture evenly.
Ingredients
2 cups long-grain white rice
3 cups water
Directions
Rinse rice well in a sieve under cold running water, then drain well. Transfer to a 2- to 3-quart heavy saucepan and add 3 cups water. Bring to a boil, then reduce heat to low and cover pan with a tight-fitting lid. Cook 20 minutes. Remove from heat and let stand, covered, 5 minutes. Stir gently with a heatproof rubber spatula, folding from top to bottom of pan.
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