\recipe{Faux Leftover Rice}[This rice is your ticket to making fried rice at (nearly) a moment's notice. Makes 6 cups.]
%\serves{6-8}
\preptime{\cutext{5}{min}}
\cooktime{\cutext{1}{hr}}
\dishtype{\vegetarian}   %  options: vegetarian, glutenfree, freeze

\begin{step}
	\cutext{2}{cup} jasmine or other long-grain white rice
	\cutext{2}{EL} vegetable oil
	\cunum{630}{ml} water
\method
	Rinse rice under cold running water until water runs clear.
\end{step}

\begin{step}
	\cutext{2}{EL} vegetable oil
	\cunum{630}{ml} water
\method
	Heat in large saucepan over medium heat until shimmering. Add rice and stir to coat grains of rice with oil, about \cutext{30}{sec}.
\end{step}

\begin{step}
	\cunum{630}{ml} water
\method
	Add water, increase heat to high, and bring to boil.
\end{step}

\begin{step}
\method
	Reduce heat to low, cover, and simmer until all liquid is absorbed, about \cutext{18}{min}.
\end{step}

\begin{step}
    dish towel
\method
    Off heat, remove lid and place dish towel folded in half over saucepan; replace lid. Let stand until rice is just tender, about \cutext{8}{min}.

    Spread cooked rice onto rimmed baking sheet and let cool on wire rack for \cutext{10}{min}. Transfer sheet to refrigerator and let rice chill for \cutext{20}{min}.
\end{step}