2 1/4 cups uncooked long-grain rice (such as jasmine or basmati)
4 cups water
How to Make It
Place rice in a fine sieve, and rinse with cold running water, stirring with fingers, until water runs clear.
Combine rice and 4 cups water in a saucepan, and bring to a boil. Cover, reduce heat, and simmer for 17 minutes or until the liquid is absorbed. Fluff rice with a fork.
In America, most people don't normally rinse their rice before cooking, but it's routine in China. Doing this removes the white powder from polishing and allows the grains to separate during cooking, creating a fluffier effect.