Makes any amount

The perfect texture for proper Chinese rice it just sticky enough that when you push several grains together with your chopsticks it will stay together, but, if you drop a lump onto your plate from a height of about six inches, it will fall apart.  To make this rice it is essential that you have a pot with a tight fitting lid.  A basic rule of thumb is that  one cup raw rice will make about three and one half  cups of cooked rice.  This recipe will work for just about any amount of rice.

Medium or long grained white rice, any amount

Put the rice, any amount,  in a heavy pot with a tight fitting lid.  Add enough cold water to stand one thumbs knuckle (about 1 inch) above the level of the rice.  Bring to a boil.  Reduce the heat to maintain a slow boil or fast simmer.  Cook uncovered until the water has evaporated JUST to the level of the rice.  Don’t let it boil dry.   Remove from heat, cover with a tight fitting lid and leave for 35 to 45 minutes.  Remove lid, fluff with a fork, return the lid and leave sit for at least another five minutes or until needed.

While the stock and rice are doing their thing, prepare the other parts or your fire-pot feast.