Chinese Rice ( Chinese Cooking )


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Chinese rice, south china’s salubrious climate is ideal for harvesting the perfect chinese rice. Short- or medium-grained and plump- this rice upon cooking is pearly white and has a creamy texture. Some oil into the cooking vessel ensures that the grains stay separate. It is usually spread on a flat surface before being used in cooking.

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Soaking Time:  30 Minutes   Preparation Time:    Cooking Time:     Makes 2.5 cups
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1 cup rice (chawal)
1 tsp salt
2 tbsp oil

  1. Clean, wash and soak the rice in enough water for 30 minutes. Drain and keep aside.
  2. Boil 6 to 8 cups water in a deep pan, add the salt and 1 tbsp of oil.
  3. Add the rice to the boiling water and cook till the rice is 85% cooked.
  4. Remove from the flame and drain out all the water. Pour some cold water on the rice to arrest further cooking.
  5. Let all the water drain out and ensure that the rice does not contain any moisture.
  6. Add the remaining 1 tbsp of oil and toss gently
  7. Spread the cooked rice on a flat surface till it is cool. Use as required.

Handy tip:

  1. Add a pinch of 5 spice powder for enhanced flavour.

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