Indonesian Steamed White Rice

Name: Indonesian Steamed White Rice
Total time: PT0D0H0M
Yield: makes 8 Cups
Ingredients: 4 cups long-grain rice; 6 cups water

Serves
makes 8 Cups

SAVEUR EDITORS

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.

Ingredients

4 cups long-grain rice
6 cups water

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Instructions

Step 1

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.

Step 2

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.

Step 3

Turn off heat and allow rice to sit, covered, for 5–10 minutes before serving.

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.