In Asia the most common main meal daily is either rice or noodles. In most regions, rice especially. And the rice used most often are the white round or long grain rice.
Round short grain rice - commonly known as Japanese/Taiwanese or Sushi rice
The round short grain rice is the most popular in northern China, Japan, and Taiwan. So, it's often also called Sushi rice.
Long grain rice - most common is Thai Jasmine Rice
The long grain rice, also known as the Jasmine rice, is most popular in South of China, Thailand, and India.
Cooking the perfect fluffy rice #1 - Rice cooker
Rice cooker is a great investment if you love rice, and don't have 20-30 mins to stand around the stove to cook it perfectly. Or you want to cook while you are out and about or at work and come home to the perfectly cooked and steamy hot rice.
- First gently rinse the rice with water for 2 to 3 time.
- Full water, the water to rice ratio is 1 cup rice: 1 cup water (or use the water guideline inside the rice cooker). You may add just a little more or a little less to obtain harder / softer rice.
- Press the button to start cooking, and once it's ready it will continue to keep warm until the rice cooker is switched off.
Cooking the perfect fluffy rice #2 - Stove
- Use a pot that is at least 3 times the size of the amount of rice (dry) you going to cook. After gently rinse the rice with water for 2 to 3 time, fill the pot with 1 cup rice: 1 cup water ratio. You may add just a little more or a little less to obtain harder / softer rice.
- On the stove with the lid on the pot, bring the water to boil with high heat.
- Once the water start boiling, open the lid and give it a stir from the bottom of the pot to prevent the rice from sticking to the bottom. And bring the heat to the lowest.
- Shimmer the rice and water in lowest heat for 15 mins with the lid on. During this time, one must keep an eye on the pot for boiling over. Ideally you want to keep the lid closed, however if it starts to boil over, you may leave a crack on the lid to prevent it from happening.
- After 15 mins of shimmer, DO NOT OPEN THE LID. There shouldn't be any water left but fluffy rice and steam. DO NOT OPEN THE LID, and let the pot sit aside for another 10 mins. This will allow the rice to absorb the moisture into the grain and obtain the perfect fluff and not sticky.
- Scrap up the rice from the bottom (It shouldn't stick), and gently mix well before serving.