Long grain rice is what most of us think of as Chinese rice. Some of the best is grown in Texas. It has a fairly neutral flavour and a nice firm, slightly chewy, non-sticky texture – and it is the most forgiving rice to cook. Leftover Texas long grain is ideal for fried rice dishes.
1. Allow 1 to 1-1/4 cups of raw rice for two.
2. Use a heavy, suitably sized heavy pot with a tight lid.
3. Rinse/wash rice until the water runs almost clear.
4. Add water to the rice in pot to a depth of about one finger joint above the rice (or if you prefer to measure, 1-1/2 to 1-3/4 cups of water for the first cup of rice and 1 cup of water for each additional cup of rice).
5. Bring to a vigorous boil, reduce heat to medium, and cook until there is no water visible above the rice.
6. Reduce heat to low and cook, covered, for about 15 minutes.
7. Turn heat off and allow rice to rest on the burner, covered, for an additional 5 minutes, or for up to 30 minutes until ready to serve.
Fluff gently with a fork and serve in a heated bowl.