Steamed rice
Instructions:
- Short- or medium-grain rice is most commonly used in China. Long-grain rice such as jasmine is a popular option in western countries, where restaurants cater to a preference for more separate grains, though fluffy rice not as easy to eat with chopsticks. If long-grain rice is stipulated in any recipe, it is best to use Carolina or jasmine rice and not basmati. The way to cook rice Chinese style is by the absorption method, which makes the grains cling together, although each grain is well defined.
- 500 g (1 lb) medium-grain rice;
- 750 ml (24 fl oz/3 cups) water.
- Wash the rice in 2-3 changes of water and drain well. Put the rice into a saucepan with the measured water (hot or cold, it does not matter). Bring to the boil over high heat and boil rapidly for 1 minute. Reduce the heat to medium and cook uncovered for 2-3 minutes, without stirring, until holes appear in the surface of the rice, giving a dimpled effect. Cover the pan with a well-fitting lid, reduce the heat to as low as possible and cook for a further 10 minutes without lifting the lid. Turn off the heat and leave the pan covered for a further 10 minutes.
- An electric rice cooker is a convenient appliance since it cooks rice and keeps it hot for hours. Use the same proportion of rice to water, but it must be cold water.