I use a rice, either short grain or medium grain, that is processed using the kapika method which is a dry polishing method. It basically uses the grains to polish themselves. It reduces the amount of bran left on the rice, which helps to keep the grain fresh, and calls for no rinsing. This kind of rice is the kind of rice chopsticks are made for. It isn't as sticky as Thai sticky rice but the grains still bind together more than enough so you aren't picking up individual grains with your chopsticks. It has a beautiful taste and texture. I think the enameled cast iron pot works great here. The rice doesn't stick to the bottom and it is good even heat. —thirschfeld
medium grain rice, kapika processed
In This Recipe
Place the rice in a three and a half quart Dutch oven with a snug fitting lid. Add the water and swirl it around to even out the rice. Place the pot over high heat.
Once the water begins to boil reduce the heat to simmer, cover it and put a 2 1/2 pound weight on the lid. Simmer the rice for 20 minutes.
At the end of 20 minutes turn the heat off. Do not lift the lid. Let the rice sit for 10 more minutes. Uncover and fluff with a fork until you have fluffy, pillowy clouds of white rice.