Rice - Kow Su-ay

The Measuring Cup Method:
Put rice in a pot that is big enough to prevent boil over (over 1 1/2 quart). Rinse rice in cold water to clean it. The ratio of rice to water is usually one to one and a half. However, if it is a new crop which still has a lot of water content, use 10% less water. Some people like soft rice, some like hard rice. Add more water if you like softer rice.

The Knuckle Method:
Add as much rice as you think you need. Rinse rice and add water a knuckle high--the water should come up one knuckle of you finger from the top of the rice. Surprisingly enough, this seems to work no matter how big your hands are.

With the lid off, turn the heat on high until the water starts to boil. Then turn the heat to simmer and watch the pot until the water level reduces to just above the rice. The exact point you should be watching for is when some of the rice is above and some of the rice is below the water. If you miss that point, add a little more water and then let the water heat up before covering. Cover the pot and turn the heat down to the lowest heat available on your stove. It should take about 5-10 minutes until all the water is absorbed. Turn off the heat and keep the cover on until you are ready to serve it.

If you are making rice for fried rice, reduce the water by 10% to get a firmer rice. It is easier to cook fried rice with firm rice because it is less likely to clump together, absorbs more seasonings and tastes better.