Steamed rice #4

Yield: 1 Servings

Measure Ingredient
Rice
Water
(see "The Basics: Rice" for amounts)

1. Wash rice thoroughly. Place in a pan with plenty of water.

2. Boil 5 minutes, stirring a few times. Drain.

3. Put rice in individual heatproof bowls, filling them half-full. Add the amount of water specified in "The Basics: Rice".

4. Place bowls on a rack in a pot containing several inches of boiling water. Cover pot and steam 1 to 1-½ hours.

NOTE: The liquid drained in step 2 can be reserved, mixed with sugar and served separately as a thin congee.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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