Chinese Style Rice Recipe - Cooking Index
Chinese Style Rice Recipe - Cooking Index
| 1 1/2 cups | 240g / 8.5oz | Long-grain white rice, not converted, |
| Or brown rice | ||
| 3 1/2 cups | 829ml | Water - (to 4 cups) |
Put rice in a 3-quart heavy saucepan and, using your fingers as a rake, rinse under cold running water. Drain rice in a colander.
In pan bring water (3 1/2 cups for white or 4 cups for brown) to a boil with rice. Simmer rice, covered, over moderately-low to low heat until steam holes appear on surface and water is absorbed, about 16 minutes for white rice and 35 to 40 minutes for brown.
With a fork fluff rice and spread in a shallow baking pan. To cool rice completely, spread in a shallow baking pan. Chill rice, covered with plastic wrap, at least 12 hours. Rice may be made 2 days ahead and chilled in a sealable plastic bag.
This recipe yields 7 cups.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9099 broadcast 04-02-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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