Rice/ Kow

The backbone of every Thai meal is extra-long-grain rice.The directions below will produce rice that is fluffy but rather dry, ready to soak up lots of soup or curry during the meal.
2 c. extra-long-grain rice
2 1/2 c. water
1.In a deep saucepan, bring rice and
water to a boil over high heat. Boil, uncovered, for 2 to 3 minutes.
2.Cover pan and reduce heat to low.
Simmer rice 20 to 25 minutes, or until all water is absorbed.
3.Remove pan from heat. Keep
covered and let rice steam for 10 minutes.
4.Fluff rice with a fork and serve
hot.