[mark46th]

I use short grain rice. I put the amount I need in a sauce pan, rinse it twice. It is better if you can let it soak for a few hours. Then I put in enough water to reach up to the cuticle of my first finger. I turn the heat on High until it gets to a rolling boil. Then, I turn down the heat to its lowest setting, stir the rice and cover. I set the timer for 20 minutes. My wife is of Chinese descent, it took 20 years for her to say I knew how to cook rice. Also, if you want the rice at the bottom of the pan to get crispy brown, add a little more water and turn up the heat for 4 or 5 minutes. It is called "Phuhn Deo" and is highly valued in my family...