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Chinese-Style Rice


- 2 3/4 cups long-grain white rice or brown rice
- 4 to 5 cups water




1. Put the rice in a sieve and wash it thoroughly under  cold tap until the water runs clear. Drain in a colander and let it stand for a minute or two.
2. Place rice and water (4 cups for white rice and 5 cups for brown rice) in a large pot. Bring to boil, cover and simmer over very low heat for about 18-20 minutes for white rice and 30-35 minutes for brown rice, or until water is absorbed and steam holes appear on surface.
3. Fluff the rice with a fork and spread in a tray. Cool the rice completely, covered with plastic wrap or aluminum foil and chill at least 10-12 hours.