| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Rice |
1 |
Servings |
INGREDIENTS
|
|
Rice |
|
|
Water |
|
|
(see "The Basics: Rice" for amounts) |
INSTRUCTIONS
1. Wash rice thoroughly. Place in a pan with plenty of water.
2. Boil 5 minutes, stirring a few times. Drain.
3. Put rice in individual heatproof bowls, filling them half-full. Add the
amount of water specified in "The Basics: Rice".
4. Place bowls on a rack in a pot containing several inches of boiling
water. Cover pot and steam 1 to 1-1/2 hours.
NOTE: The liquid drained in step 2 can be reserved, mixed with sugar and
served separately as a thin congee.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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