Stuart's Chinese Recipes Page
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Plain boiled unsticky separate grain rice
Ingredients :
2 cups rice
water
salt
2 teaspoons peanut oil
Take a heavy gauge pan and heat up the oil in it. put the rice in the oil
and stir it around a bit for about a minute. Turn the heat down and add
water till the water level comes up to an inch above the rice. Best way
to see this is to dip your finger into it. The water should come up to
about 2/3 of your finger. Turn the heat up and let the rice cook
uncovered till most of the surface water has evaporated. When this
happens you will see small craters forming in the rice. At this point
turn the heat down to the lowest setting, coveer the pan tightly and
steam for about 10-15 minutes depending on the thickness of the pan.
Voila, you have perfect rice. Uncover the pan, sti the rice around a bit
and keep covered with a dry cloth for a while to absorb extra moisture.
Incidently, for fried rice, contrary to what some people think, the
colder the rice, the better it stir-fries. This is because all the excess
moisture which makes the grains stick has evaporated. So you don't get
mushy stuff. Ideally prepare the rice the one day before you make fried
rice and keep it overnight. It's even tastier then.
TIPS : Wash the rice under cold running water before you make it. Keep
washing till the water that it has been washed in is clear and not sort
of white.
If anyone wants any Chinese recipes, drop me an e-mail letter and I'll be
happy to help if I can. I love Szechwan more than anything and so I'm
more likely to have those recipes more than, say, Cantonese ones.
Contributed by: Madhu Menon
Compliment the chef.