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.
- 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.