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steamed Rice (china) 1 Cup Long-grain Rice
2 Cups Water
1 Teaspoon Salt
1 Tablespoon Vegetable Oil place Rice In Strainer And Rinse Well Under Cold Running Water To Remove Excess Starch. Combine Rice, Water, Salt And Oil In 3-quart Saucepan. Cook Over Medium-high Heat Until Water Boils. Reduce Heat To Low. Cover Pan And Simmer Until Rice Is Tender, 15 To 20 Minutes. Remove Pan From Heat. Let Stand 5 Minutes. Uncover Pan And Fluff Rice Lightly With Fork. makes 3 Cups. |
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