Unsticky Separate Grain White Rice

Unsticky Separate Grain White Rice

2 c. rice
water
salt
2 tsp. peanut oil

Take a heavy gauge pan, and heat up the oil in it.

Put the rice in the oil, and stir it around a bit for about 1 min.

Turn the heat down, and add water until the water level
comes up to 1" above the rice. Best way to see this is
to dip your finger into it. The water should come up to
about 2/3 of your finger.

Turn the heat up, and let the rice cook uncovered, until
most of the surface water has evaporated.

When this happens you will see small craters forming in
the rice. At this point turn the heat down to the lowest
setting, cover the pan tightly, and steam for about 10-15
mins., depending on the thickness of the pan.

Uncover the pan, stir the rice around a bit, and keep
covered with a dry cloth for awhile, to absorb extra
moisture.

For fried rice, the colder the rice, the better it
stir-fries. This is because all the excess moisture
which makes the grains stick, has evaporated, so you
don't get mushy stuff.

Prepare the rice the one day before you make fried
rice, and keep it overnight. It's even tastier then.

Tips:
Wash the rice under cold running water before you
make it.

Keep washing until the water that it has been
washed in is clear, and not sort of white.