Recipe: How to Cook Perfect Rice the Classic Chinese Way and How to Make Rice Crusts
Side Dishes - Rice, GrainsHOW 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
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
"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
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
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