Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Rice |
| \N \N | Water |
| \N \N | (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, .