Long-grain Thai rice or other Asian white rice
large shallow pot
I love making rice this way because it doesn’t require specific ratios of water to rice, and your rice should turn out perfectly cooked every time- not mushy with too much water or dry with too little. The first step is to soak your rice for as little as an hour or as long as overnight. An hour is about the minimum amount of soaking needed for your rice to cook completely with this method. Add about an inch more water over the level of the rice as it will expand while soaking.
When you are about 10 minutes out from your meal, drain the soaking rice, rinse thoroughly until the water runs clear. This will take about 5 rinses.
After soaking and thoroughly rinsing the rice, simply fill the water line a few millimeters above the rice, so that all of the rice is only just covered. Bring to a boil uncovered, then immediately simmer covered on low for 10 minutes.
After 10 minutes, take off the heat and fluff up with a fork. If the rice is cooked but not sticky enough, you can make it more sticky by “paddling it” with a large wooden spoon.
The cooked rice keeps refrigerated for about a week. Resuscitate by breaking up rice grains and adding some water to the bottom of a bowl, and microwave on high for 1 min.