Rice can be cooked a day ahead; keep, covered, in refrigerator.
1 cup long gran rice
1 ½ liters [6 cups] water
Place rice in strainer, wash under cold water; drain. Add rice gradually to large causepan of boiling water. Boil, uncovered, for about 10 minutes or until tender; stir occasionally. Drain rice, stir with fork to separate grains.
Serves 4.
ABSORTION METHOD
The absortion method of cooking rice is eazy and traditional in Asian countries. Place rice in heavy-based saucepan, add enough cold water to cover the rice and be about 2cm above the surface of the rice. Cover the pan with tight-fitting lid. Bring to boil over high heat, reduce head to as low as possible, keep covered for a few more minutes to be sure all the water has been completely absorbed by the rice.
MICROWAVED RICE
White rice, as a rule, needs double the amount of water to rice; 1 cup white rice takes about 15 minutes to cook.
Use a large shallow dish about 4cm deep for best results; do not cover rice while cooking, but do stir at least twice during cooking.
