|2 cups||Raw extra long-grain rice|
1. Pour the rice into a sieve and rinse it thoroughly under cold running water until the water runs clear. Drain.
2. Add the rice to a saucepan and add the water. (If softer rice is desired, up to an additional ½ cup water may be added.) Cook the rice, uncovered, over high heat about 10 minutes, or until "fish eyes" (tiny craters) form over the surface of the rice. Cover closely and cook over very low heat about 20 minutes longer.
YIELD: 4 or more servings
Source: The Chinese Cookbook, by Craig Claiborne & Virginia Lee, 1972 Note: The authors write, "The quality of rice varies, and we have found that the best rice commonly available in the United States for the Chinese kitchen is extra long-grain rice. Specifically, we use Carolina brand." "Few Chinese cooks measure water for cooking rice by volume. Instead, they add water to a certain level above the rice and then test the depth by holding a finger in the water above the rice; it should come just to the first knuckle of the middle finger. Salt is almost never used in cooking rice in a Chinese kitchen."
Typing/Busting by Brenda Adams <adamsfmle@...>; mc posted 9/22/97
Recipe by: Claiborne/Lee, "The Chinese Cookbook" Posted to MC-Recipe Digest V1 #796 by Badams <adamsfmle@...> on Sep 22, 1997
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