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Steamed Rice (China)
1 cup long-grain rice
2 cups water
1 teaspoon salt
1 tablespoon vegetable oil
Place rice in strainer and rinse well under cold running water to remove excess starch. Combine rice, water, salt and oil in 3-quart saucepan. Cook over medium-high heat until water boils. Reduce heat to low. Cover pan and simmer until rice is tender, 15 to 20 minutes. Remove pan from heat. Let stand 5 minutes. Uncover pan and fluff rice lightly with fork.
Makes 3 cups.
