Chinese Restaurant-Style Rice
Why This Recipe Works
The rice served in Chinese restaurants is soft enough to soak up savory sauces and sticky enough to be picked up with chopsticks. Chinese cooks never salt their rice, making it an ideal accompaniment to highly flavorful and/or soy-heavy dishes such as three-cup chicken. We found that rinsing the grains removed some of their surface starch and then boiling the rice for the first 5 minutes of cooking provided enough agitation to release the remaining starch, resulting in just the right amount of stickiness.