2 cup uncooked long-grain rice
3 1/2 cup water
A Recipe for
Perfect Chinese Steamed Rice
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I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
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This Recipe for Perfect Chinese Steamed Rice is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Perfect Chinese Steamed Rice from the recipe cookbook of Recipes-to-go (Asian)
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
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This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
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PUT THE RICE INTO A LARGE BOWL and wash it in several changes of water
until the water runs clear. Drain the rice and put in a heavy pot
with the water and bring to a boil. Continue boiling until most of
the surface liquid has evaporated. This should take about 15 to 20
minutes. The surface of the rice should have small indentations like
a pitted crater. At this point, cover the pot with a very
tight-fitting lid, turn the heat as low as possible and let the rice
cook undisturbed for 15 to 20 minutes. There is no need to fluff the
rice before serving it.
Serves: 4
Perfect Chinese Steamed Rice Recipe brought to you by Recipes To-Go