Yield: 6 Servings
|1½ cup||Long-grain rice|
Rinse rice under cold running water, rubbing the grains together between the palms of the hands or in a colander set in a bowl. Rinse and rinse again until the water runs clear. Place the rice in a large pan with about 6 cups of water. Bring to a boil and boil for 5 minutes, stirring a few times. Drain. Place rice in a steamer lined with cheesecloth. Pierce rice several times with a fork or chopsticks to make small holes to let the steam pass through. Cover and steam over medium heat for 20 minutes.
SOUTH SYRACUSE, DENVER.
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .