---------- Recipe via Meal-Master (tm) v8.02
  Categories: Oriental
       Yield: 4 servings
       2 c  Uncooked long-grain rice
   3 1/2 c  Water
   PUT THE RICE INTO A LARGE BOWL and wash it in several
   changes of water until the water runs clear. Drain the
   rice and put in a heavy pot with the water and bring
   to a boil. Continue boiling until most of the surface
   liquid has evaporated. This should take about 15 to 20
   minutes. The surface of the rice should have small
   indentations like a pitted crater. At this point,
   cover the pot with a very tight-fitting lid, turn the
   heat as low as possible and let the rice cook
   undisturbed for 15 to 20 minutes. There is no need to
   fluff the rice before serving it.