| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Chinese |
2 |
Servings |
INGREDIENTS
| 6 |
c |
Water |
| 2 |
ts |
Salt |
| 3/4 |
c |
Short grain rice |
| 2 |
c |
Corn, fresh or frozen |
| 3 |
tb |
Finely chopped scallions |
| 1 |
tb |
Chili bean sauce |
| 2 |
ts |
Roasted Sichuan peppercorns (crushed) |
INSTRUCTIONS
GARNISH
In Chinese, this is called Yumi Zhou and can be eaten for breakfast or
lunch, or as part of a full dinner.
BRING THE WATER TO THE BOIL in a large pot, add the salt and then the rice.
Bring back to the boil, stir several times, cover loosely, and let the rice
simmer for 40 minutes at the lowest possible heat. Add the corn and simmer
for 20 more minutes. Stir in the scallions and chili bean sauce. Just
before serving, sprinkle on the roasted ground Sichuan peppercorns.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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