Chinese Rice ( Chinese Cooking )
by Tarla Dalal
Added to 11 cookbooks
This recipe has been viewed 17068 times
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.
- Clean, wash and soak the rice in enough water for 30 minutes. Drain and keep aside.
- Boil 6 to 8 cups water in a deep pan, add the salt and 1 tbsp of oil.
- Add the rice to the boiling water and cook till the rice is 85% cooked.
- Remove from the flame and drain out all the water. Pour some cold water on the rice to arrest further cooking.
- Let all the water drain out and ensure that the rice does not contain any moisture.
- Add the remaining 1 tbsp of oil and toss gently
- Spread the cooked rice on a flat surface till it is cool. Use as required.
- Add a pinch of 5 spice powder for enhanced flavour.
Nutrient values per cup
|Vitamin A||108 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||1.2 mg|
|Vitamin C||0 mg|
|Folic Acid||5.1 mcg|
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