Rice and noodles

Rice and noodles

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

How to steam rice, Chinese-style

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Rice is the staple food of southern China, and is eaten as westerners eat bread and potatoes. Wheat and other grains are preferred in the north of China in the form of noodles.
  2. Wash 2 cups rice in cold water several times, until water runs clear. Put the rice in a heavy-based saucepan and add cold water to come approximately 2 cm above the level of the rice. Bring to the boil, half-cover the pan, then lower the heat to medium and continue cooking, until the water has almost evaporated and holes form in the rice mass. Reduce the heat to the lowest point, cover with a tight-fitting lid and steam for 15–20 minutes, until the rice is tender. Do not stir during cooking.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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