The Chinese rinse rice five or six times to remove excess starch. This process results in light-textured rice. If not rinsed, rice will clump and not be as tender.

Place 2 cups long grain white rice in 2-quart saucepan. Add enough cold water to cover rice. Wash rice by rubbing rice gently between fingers. Drain. Wash rice 5 or 6 times or until water is clear. Drain. Add 2 cups cold water and heat to boiling. Cover tightly. Reduce heat and simmer 20 minutes or until liquid is absorbed.