- 1 1/2 cups long grain rice
- 2 1/4 cups water
- Place the rice in a colander and rinse with cold water to remove excess starch. Place the rice and the water in a 2 quart sauce pan over medium-high heat and boil uncovered for about 10 minutes or until most of the water evaporates and there are crater-like holes in between the rice.
- Reduce the heat to low, cover and simmer for about 10 to15 more minutes or until the rice is soft and tender. Remove from the heat and cool. Transfer to a bowl and when cool, cover and refrigerate.