Indonesians typically eat steamed long-grain rice with their meals (sticky rice is usually used for desserts or sweet snacks). Indonesian rice isn't exported, but jasmine or other long-grain rice may be substituted.

To make 8 cups steamed rice Indonesian style, put 4 cups long-grain rice into a medium pot. Cover with cold water and swish rice around with your hand until water clouds. Drain and repeat process 3–4 times until water remains clear.

Drain rice again, return to pot, add 6 cups water, and boil over medium-high heat, uncovered, until liquid barely covers rice, about 7–10 minutes. Cover, reduce heat to low, and cook until tender, about 20 minutes. Turn off heat and allow rice to sit, covered, for 5–10 minutes before serving.