INGREDIENTS

INSTRUCTIONS

Adapted from The Modern Art of Chinese Cooking, Barbara Tropp (Morrow '82)
I find this stovetop method as easy as using a rice cooker. The choice of
rice is all-important. I use Lundberg organic white sushi rice, a short and
round grain that has wonderful flavor and texture. All their rice varieties
are wonderful. I cook them all the same way.
For 3 1/2 cups cooked rice.
1. Put the rice in a large bowl, cover generously with cold water, then
stir slowly in one direction with your hand for a minute or so while the
water turns cloudy. Tilt the bowl to drain the rice, add more cold water,
then repeat the process four or five times more until the water turns
clear. (Barbara stressed how important it is to wash the rice till the
water turns clear.)
2. Drain the rice and transfer it to a small sauce pot with a tight-fitting
lid. (I use a non-stick pot for ease of cleaning.) Add the cold water. For
new-crop rice that hasn't been on the shelf a long time (true of the
Lundberg bulk rice I buy), you'll need less water. For older rice that's
dryer, you'll need more.
3. Bring the water to a boil over high heat, then reduce the heat to its
lowest setting and cover the pot. (If you are using an electric stove, move
the pot to a second coil pre-set to low.) Cook the rice for 20 minutes.
Don't remove the lid.
4. Transfer the pot to a cool burner and let it sit undisturbed for 10-15
minutes. At the end of the resting time, remove the lid and stir the rice.
If it's too dry, sprinkle with additional water, stir to mix, then return
the covered pot to low heat until the water is absorbed. If the rice is
mushy, use less water the next time.
The crusty rice on the bottom of the pan can be dried in the oven and used
to make a sizzling rice dish...if no one eats it before you have time to
dry it out!!
Alternative: Bring the water and rice to a boil in a half hotel pan (this
is about a 4 qt metal pan...this is the smaller rectangular pans that you
see on steam tables.) Cover with foil and put into a 450 - 475F oven for 20
min.
This was very good!! Quick and easy to make using either method.
Entered into MasterCook and tasted for you by Reggie & Jeff Dwork
<reggie@reggie.com>
NOTES : Cal 238.7 Total Fat 0.4g Sat Fat 0.1g Carb 52.8g Fib 1.3g Pro 4.3g
Sod 3mg CFF 1.4%
Recipe by: Barbara Tropp, The Modern Art of Chinese Cooking
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Mar 07,
1999, converted by MM_Buster v2.0l.

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