Recipes Rice-Bowl Rice Be the first to rate & review! Rice-Bowl Rice is plain white Chinese rice. Notice that no salt or oil is added during cooking; all the flavor comes from cai, the dishes eaten with the rice. Delicious, Quick Side Dishes By Jeffrey Alford and Naomi Duguid Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 6 cups Ingredients 2 cups white Chinese rice or Thai jasmine rice 2 1/4 cups cold water Directions Put the rice in a heavy medium saucepan that is at least 8 inches in diameter. Rinse the rice thoroughly under cold running water, rubbing it between your fingers, until the water is clear; drain well. Add the 2 1/4 cups of water and bring to a vigorous boil over high heat. Cover tightly, reduce the heat to very low and cook without peeking for 14 minutes. Remove from the heat; lift the lid to release steam and replace it immediately. Let the rice stand for 10 minutes to firm up the starches. Serve straight from the pan, using a moistened wooden rice paddle or a shallow wooden spoon. Rate it Print