Rice, chinese

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Rice, chinese
Quantities for:	2 persons
Time:	25 minutes
Difficulty:

In parts of china a very simple but precise method for measuring the quantity of water for a given quantity of rice is used, which assures that the rice is done, yet remains dry and fluffy. I learned this from a chinese student while I was studying in Australia. The procedure may sound involved, but it is in fact very simple and always leads to a good result.

He also said, that in china you never put salt in boiled rice - it changes the consistency and the taste. Therefore my recipe has no salt. The supplementary dishes have salt and other flavourings.

A variation, which I nearly always follow comes from Persia (Pilaf) - add a smidgin of butter to the rice before it starts to boil. This leads to a golden brown crust which has a beautiful nutty taste.

Ingredients

• 200 - 260 g white basmati rice or any other long grain rice.
• water
• 10 g butter (optional for the Pilaf Variation)

Utensils

• 1 vessel or cup, which holds approx. 250 g rice (for 2 persons)
• 1 pot with a close fitting lid.

Preparation

• Nearly fill the vessel (cup) with dry long grain rice.
• Carefully add water to the rice, until the water just covers the rice.
• Put the rice and water into the (pre-heated) pot.
• Then fill the same vessel with water and put that in the pot.
• If you want to make the Pilaf variation add a smidgin of butter.
• Let the rice come to the boil.
• Immediately turn the hotplate to its lowest setting.
• Let the rice soak at this setting for 20 minutes with the pot well lidded.
• Switch off and let it stand on the hot plate until required.

Side dish for

• nearly anything

Variations

• Pilaf rice with a smidgin of butter.
• Rice, boiled
• Rice, creole
• Rice, oriental
• In case you want to cook brown rice, you need more water - I don't know the exact amount, but I will experiment and let you know here.