Rice is an important part of the Vietnamese meal. It can be made into rice wrappers (as for spring rolls), noodles or wine. Often it is served plain, to complement the more highly seasoned dishes. The Vietnamese prefer long-grain rice, cooked this way so it has a soft, sticky texture and slightly sweet flavor.
2 cups long-grain white rice
3 1/4 cups water
Put rice and water in a pot together and bring to the boil over high heat. Boil 3 to 4 minutes until you begin to see small holes in the water's surface, indicating that the water is being absorbed by the rice. Cover the pan tightly, then reduce heat to very low. Cook for 20 minutes. Remove from the heat and, without lifting the lid, let the rice rest for 20 minutes. It will keep hot for an hour with the lid on. Fluff before serving. Serves 4 to 6.
Lonely Planet's "World Food Vietnam"
Thursday, June 20, 2002
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