INGREDIENTS

INSTRUCTIONS

9/22    
Pour the rice into a sieve and rinse it thoroughly under cold running
water until the water runs clear. Drain. Add the rice to a saucepan
and add the water. (If softer rice is desired, up to an additional  1/2
cup water may be added.) Cook the rice, uncovered, over high heat
about 10 minutes, or until "fish eyes" (tiny craters) form over the
surface of the rice. Cover closely and cook over very low heat about
20 minutes longer.  YIELD: 4 or more servings  Source: The Chinese
Cookbook, by Craig Claiborne & Virginia Lee, 1972  Note: The authors
write, "The quality of rice varies, and we have  found that the best
rice commonly available in the United States for  the Chinese kitchen
is extra long-grain rice. Specifically, we use  Carolina brand."  "Few
Chinese cooks measure water for cooking rice by volume. Instead,  they
add water to a certain level above the rice and then test the  depth by
holding a finger in the water above the rice; it should come  just to
the first knuckle of the middle finger. Salt is almost never  used in
cooking rice in a Chinese kitchen."  Typing/Busting by Brenda Adams
<adamsfmle@sprintmail.com>; mc posted  Recipe by: Claiborne/Lee, "The
Chinese Cookbook"  Posted to MC-Recipe Digest V1 #796 by Badams
<adamsfmle@sprintmail.com> on Sep 22, 1997

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