Chinese-style rice

Chinese-style rice

By
From
Encyclopedia of Food and Cookery
Makes
1.1 kg

For Chinese fried rice cooked this way, follow this recipe then spread it out in a shallow dish, cover and refrigerate overnight before using.

Ingredients

Quantity Ingredient
440g short-grain rice
1/2 teaspoon salt

Method

  1. Rinse rice in a sieve under cold running water until the water runs clear. Place rice in a heavy saucepan and add salt and enough water to come about 2 cm above level of rice.
  2. Bring to the boil, then lower heat to medium and continue cooking until water has almost evaporated and steam holes appear in rice.
  3. Reduce heat to very low, cover with tight-fitting lid and steam for 15–20 minutes or until rice is tender. Do not lift lid until last few minutes of cooking. Set aside, still covered, for 5 minutes, then lightly fork.
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