INGREDIENTS

INSTRUCTIONS

Rinse rice under cold running water, rubbing the grains together between
the palms of the hands or in a colander set in a bowl. Rinse and rinse
again until the water runs clear. Place the rice in a large pan with about
6 cups of water. Bring to a boil and boil for 5 minutes, stirring a few
times. Drain. Place rice in a steamer lined with cheesecloth. Pierce rice
several times with a fork or chopsticks to make small holes to let the
steam pass through. Cover and steam over medium heat for 20 minutes.
DRAGON PALACE
SOUTH SYRACUSE, DENVER.
From the <Micro Cookbook Collection of Chinese Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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