Steamed white rice
白飯, 白米飯, 米饭, bai mifan
Steamed white rice is a simple dish made by cooking rice in water until it absorbs all the liquid, resulting in fluffy grains. The basic method involves using a 2:1 water-to-rice ratio, bringing it to a boil, then simmering covered until tender, usually around 15-25 minutes.
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