Hawaiian rice must be somewhat moist, so that the grains cling to each other, but not at all mushy. Calrose, a Japanese variety, is the most common variety used.
Most Hawaiian homes have a rice cooker, which at first might seem like an unnecessary appliance. When if you think about Hawaiian weather, it makes sense. Cooking rice in an electric cooker keeps the house cooler than cooking rice over a gas or even electric burner, as the heat is contained within the cooking vessel. (This is also the reason potlucks are so popular, so that one family doesn’t have to do all the cooking and thus heat up the house unbearably.)
To cook Hawaiian-style rice at home and without a rice cooker, begin with 3 cups of uncooked rice. Rinse it in several changes of water, swirling the rice around to loosen excess starch. Be sure not to take a short cut on this step.
Next, put the rice into a large heavy pot with 3 1/2 cups water and let it sit, covered, for about 20 minutes. Bring the water to a boil, reduce the heat and cook for about 5 minutes. Listen carefully for a change in the sound coming from the pot; this will be your signal that the water has been absorbed. Turn the heat to high for about 15 seconds, remove the pot from the heat and let the rice steam–do not lift the lid–for 10 to 15 minutes.
