Long grain rice is the most frequently
eaten grain in Vietnam - freshly steamed and served at almost every meal.
If the main dish doesn't include noodles, then a bowl of steamed rice -
com - or rice wrappers will provide the starch for the meal. Steamed rice
forms the main part of the daily diet for many poorer families. A variety
of long grain rice is available in Asian markets but, for fragrance,
jasmine rice is delicious and easily available. The measured quantity of
rice grains doubles when the rice is cooked.
Long grain rice, rinsed and drained
Put the rice into a heavy pan or clay pot.
Add about 600 ml water to cover the rice
by 2.5 cm.
Add the salt, and then bring the water to
Reduce, the heat, cover the pan and cook
gently for about 20 minutes, or until all the water has been absorbed.
Remove the pan from the heat and leave to steam, still covered, for a
further 5-10 minutes.