Recipe: How to Cook Perfect Rice the Classic Chinese Way and How to Make Rice Crusts

HOW TO COOK PERFECT RICE THE CLASSIC CHINESE WAY

"The following recipe is the classic Chinese way to cook rice. It makes a slightly sticky-grained rice just like you would find in a Chinese restaurant. If you prefer rice where the grains are more separate, add 1 cup rice to 1 1/2 cups boiling water and simmer, covered, for 15 to 20 minutes."

1 cup uncooked long grain rice
1 1/2 cups water

Place rice and water in a medium saucepan and bring to a boil over medium-high heat. Boil, uncovered, for 10 minutes or until water evaporates and crater-like holes appear. Reduce heat to low; cover and simmer for 15 minutes or until rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with fork.

Makes about 3 cups

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HOW TO MAKE RICE CRUSTS

1 cup medium- or short-grain rice
1 cup water

Combine rice and 1 cup water in a medium saucepan. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 25 minutes. Turn off heat and let stand for 5 minutes.

Spread cooked rice in a 1/4-inch-thick layer in a greased, shallow baking pan. Cut into 1 1/2- to 2-inch squares with a wet knife.

Bake in a 350 degree F oven for 50 minutes or until rice squares are firm and dry. Store rice crusts in an airtight container at room temperature for up to 6 months.

From: linda/tennessee
Source: A Wok for All Seasons by Martin Yan