Chinese rice recipe
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Ingredients
Number of servings: n/a 1.50 cups of Chinese or basmati rice 1.75 cups of water 1 tbsp peanut or corn oil
Recipe preparation procedure
1 Rinse the rice in cold water until the water is clear. It is best to place the rice in a larger sieve or a sieve with small holes, then place it in a bowl, let the water run over the rice and when the bowl is full, pour off the cloudy water, repeating this several times. Then add 1 3/4 cups of cold water, 1 1/2 cups of rice and a tablespoon of oil to a deep, thick-bottomed saucepan. Asian rice is never salted. The oil prevents the water from boiling and sticking to the bottom of the pot. In particular, it gives the rice a very delicate flavour. Cover the pot and bring everything to the boil (over medium heat). Stir and cook uncovered for a long time until the water has evaporated, stirring occasionally. This part of the cooking should take about 10 minutes. Then immediately reduce the heat to minimum and simmer the pot under the lid for a while (about a minute) before setting it aside. At this point the rice may still look very hard, but it should be left covered for at least 15 minutes. It should have reached a consistency suitable for eating in that time. The grains of rice are not cooked, but still slightly sticky. It can therefore also be eaten with chopsticks (as is customary in Asia). In addition, this rice has a pleasant smell and taste. They go well with anything that uses traditional rice, but you will find that, unlike traditional rice, you will also enjoy eating Chinese rice on its own.
