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Title: Steamed Glutinous Rice
Categories: Chinese, Rice, Ceideburg 2
Yield: 6 servings
Text Only
How to Save a Pot of Burnt Rice:
If the rice should scorch while it is cooking, the pot of rice may
still be rescued. Simply place a dampened cloth or a slice of bread
and I or 2 tablespoons of water over the surface of the rice, cover,
lower the heat to a simmer and cook until rice is tender. The cloth
or bread will absorb the burnt smell.
[This really does work quite well. I've done the bread version and it
saved the meal. S.C.]
Steamed Glutinous Rice:
Glutinous rice may be prepared in the same manner as steamed long-
grain rice by increasing the soaking period to 4 hours and the
cooking time to 35 minutes.
How to Reheat Rice:
Cooked rice may be reheated in several ways. To reheat by simmering,
place the rice in a saucepan with a tight-fitting lid. Then for each
cup of rice, sprinkle 1 tablespoon of water over the surface of the
rice, cover and simmer over low heat until the rice is hot. To
reheat by steaming, place the rice in a heat proof bowl, sieve or
colander and place this with about 2 inches of water in a large pot.
Cover and steam over medium heat for 10 minutes or until heated
through. To reheat in the oven, place rice in heat proof dish or pan
and sprinkle 1 tablespoon of water for each cup of rice over the
surface. Place, covered, in a preheated 400F oven for 20 minutes.
From "The Regional Cooking of China" by Margret Gin and Alfred E.
Castle, 101 Productions, San Francisco, 1975.
Posted by Stephen Ceideberg; December 6 1992.
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