Wash the rice very well (at least three times) under running water, then pour into a pot with enough water – twice its weight (a pound of rice it will take a liter of water) . But for a fine quality it takes less water. It brings the rice to a boil, uncovered, and when the water is almost completely absorbed, put the lid, lowering the fire for two minutes.
Then turn off the heat and let it stand for about twenty minutes with the lid. The rice is ready. It can be eaten right away or after a few days: in this case is stored in a cool place.
Chinese rice can be heated to steam in a colander suspended over a pan of boiling water, or jumped and fried with other ingredients. There are some types of rice that are resistant to cooking because they have been treated specially, and so makes possible to use the Chinese rice in our own kitchen.