The Burmese, who eat rice at every meal, grow many varieties of the grain, most of them not exported. Thai jasmine rice works well in this recipe.
Yield: makes About 12 Cups
- 4 cups jasmine or other long-grain rice
- 5 <sup>1</sup>⁄<sub>2</sub> cups water
- Put rice into a medium pot. Cover with water. Swish rice around with your hand until water clouds. Drain. Repeat process 4–5 times or until water remains clear. Drain again.
- Return rice to pot, add water, and boil over medium-high heat, uncovered and undisturbed, until liquid just covers rice, 8–10 minutes.
- Cover, reduce heat to low, and cook until rice is tender, 20–25 minutes. Set aside, undisturbed, for 10 minutes. Serve hot.
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