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A dedicated rice cooker is a great
kitchen gadget if you use it a lot. If not it is like
any other seldom used kitchen gadget: a money and space waster.
If you cook rice only occasionally, you need to know how to
do it on your stovetop. Chinese restaurants and cookbooks usually
refer to plain white rice as steamed. Confusingly, it is sometimes
known as boiled rice. In fact the Chinese method of cooking
rice involves a stage of boiling, followed by a period of steaming.
The English language lacked a term to express this exact cooking
method, until some clever Dick coined the term 'absorption
method' – not a description that rolls off the tongue. I call
it boiled and steamed rice – not a pithy expression either
but at least it is clear. The Chinese themselves don't seem
to have a precise term for this cooking method. Zhu (mi) fan
simply means to 'cook rice.'
Serves 4 (about 6 heaped bowls of rice)
Ingredients
2 cups rice
3 cups water
Method
- Remove dust and impurities by rinsing
rice in a couple of changes of water. Run your fingers through
rice as you rinse.
- Drain and place rice into a flat, heavy
bottomed pot with a tight fitting lid.
- Add
water.
- Without lid, bring to a boil on a medium heat.
Stir well.
- Place lid on pot, and simmer on a very low
heat for about 18 minutes.
- Turn off heat and allow rice to rest
for 15 minutes to complete water absorption process.
- Mix
rice to fluff it up, and serve in bowls.
Notes:
Never use a wok. Cooking time may vary depending on rice type. In general long
grain rice needs a bit more water than short, and older rice may also need
extra water. Never toss in oil, butter or salt, or any other additive. Do
not remove the lid from the pot until the rice is ready to serve. Do not
wash rice after cooking. Most American-grown rice is fortified with vitamins
and minerals in the form of a powder coating, and should not be rinsed before
cooking.
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