Use long grain rice when cooking Chinese food. Or medium grain rice is also acceptable, but the Chinese use short grain rice mainly for dishes such as congee.

Rinse the rice.

Brand of rice you are using- but rinsing does remove any starch and excess residue that can cause the rice to turn out sticky or "gummy". Also, I do find rinsing 2 or 3 times improves the flavor.

This will give the rice a thinner crust- copper pot is an excellent choice.

When you add seasonings to rice during cooking you kill it's natural sweet flavor.

If your rice is taking longer than usual to cook, you may want to check how long it has been sitting in the cupboard. Older rice can lose some of it's moisture, requiring more water and a longer cooking time than fresh rice.

Besides sspeeding up the cooking time, this will give the rice a softer, fluffier texture, save this for nights when you're in a real hurry.

Leftover rice is perfect for making fried rice. Just be sure to follow food safety instructions for storing cooked rice- cool down and refrigerate the rice as quickly as possible, within a maximum of one and half hours (if necessary, divide the rice into separate dishes to help cool down more quickly).

Large bags of long grain white rice are available in Asian markets and most supermarkets- Dragon King is a good brand.

For a of variety, try one of the scented rice such as jasmine or basmati. Just remember that the amount of water required and the cooking time will be different than for other types of long grain white rice.

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