Steamed cook Rice

Ingredients
425 ml of rice (preferably long-grain white)
850 ml water

Preparation
Rice translate into a bowl of water, stir several times until the water becomes cloudy. Discard the water. Repeat several times until the water is clear. Put rice in strainer and drain it slightly. Then transferred to the rice pot. Pour water and bring to a boil. Rice cook until most water has evaporated and rice on the surface of the craters appear. Cover the pot very carefully, and the fire reduced to a minimum, allowing rice cook for another fifteen to twenty minutes. Cooking rice in this way does not raise the lid, at least for fifteen minutes, otherwise the precious couple of ethereal. Rice is perfect when the beans are completely cooked and the rice is free flowing. This is the only way Chinese eat rice - in addition to meals. If you want to be credible, along with Chinese dishes Then post plain steamed rice.