Chinese Rice, Chinese Cooked Rice
by Tarla Dalal
Added to 336 cookbooks
This recipe has been viewed 58954 times
There is a very specific way of cooking rice for Chinese recipes, so that you get well-cooked yet separate grains, which can then be added to recipes like Schezuan Fried Rice , 5 Spice Mushroom Rice , and even certain Stir-fries and Soups .
You will be able to draw a parallel between the way rice and noodles are cooked in Chinese cuisine, as both require cooking with oil and refreshing with cold water to avoid mushiness.
- Wash the rice thoroughly and soak in enough water in a deep bowl for 30 minutes. Drain and keep aside.
- Boil 4 cups of water in a deep non-stick pan, add salt and 1 tbsp of oil and mix well.
- Add the rice to the boiling water, mix well and cook on a medium flame for 10 to 12 minutes or till the rice is 85% cooked, while stirring occasionally.
- Strain it using a strainer and let the water drain out. Pour some cold water on the rice to stop further cooking.
- Let all the water from the rice drain out ensuring that the rice does not contain any moisture.
- Add the remaining 1 tbsp of oil and toss the rice in it.
- Spread the cooked rice on a flat surface and allow it to cool for 10 minutes.
- Use as required.
Nutrient values per cup
|Vitamin A||90 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||1.1 mg|
|Vitamin C||0 mg|
|Folic Acid||4.6 mcg|
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