Chinese method of cooking rice

Rinse the rice thoroughly with cold water. Pour the rice into a large saucepan (you should have plenty of space for the steam to form so that the rice water does not “run away” - when dried, its traces are not so easy to wash off, and we don’t want any loss of liquid) and fill it with boiling bottled water . Add salt if necessary and stir.

Cover the pan with a lid and bring to a boil over high heat. Cook over high heat for 3 minutes.

Reduce heat to medium and simmer for 7 minutes. Do not open the lid! Then reduce the heat to low and keep the pan on the fire for another 2 minutes. Check the readiness of the rice, if necessary, cook for a couple more minutes.

Remove the pan from the heat and wrap it in a blanket (it is best to place the pan not on the blanket itself, but on 1-2 layers of wrapping paper or newspapers). Leave for 15 minutes. and serve.