Indonesians typically eat steamed long-grain rice with their meals (sticky rice is usually used for desserts or sweet snacks). Indonesian rice isn't exported, but jasmine or other long-grain rice may be substituted.
Indonesian Steamed White Rice
From Padang, Indonesia, comes a recipe for making perfect steamed rice.
Yield: makes 8 Cups
4 cups long-grain rice
6 cups water
Put rice into a medium pot. Cover with cold water and swish rice around with your hand until water clouds. Drain and repeat process 3–4 times until water remains clear.
Drain rice again, return to pot, add water, and boil over medium-high heat, uncovered, until liquid barely covers rice, about 7–10 minutes. Cover, reduce heat to low, and cook until tender, about 20 minutes.
Turn off heat and allow rice to sit, covered, for 5–10 minutes before serving.