Ingredients
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1
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1 3/4
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Directions
Chinese Take-Out White Rice, Rice has been cultivated in China since around 5000 BC, and half the world depends on it for survival. Leftover rice is a plus so be sure to make enough so that you can make fried rice the next day. From the Take-Out Menu Cookbook., What a great recipe! I couldnt believe how much starch came out. I have been looking for rice that tastes like this. Cant wait to eat it with my orange chicken! Thanks a bunch for posting!, Rice has been cultivated in China since around 5000 BC, and half the world depends on it for survival. Leftover rice is a plus so be sure to make enough so that you can make fried rice the next day. From the Take-Out Menu Cookbook.
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Steps
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1
Done
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Pour the Rice Into a Mesh Strainer and Run Cold Water Through the Rice While Stirring It Around With Your Hand. This Washes the Excess Starch from the Rice. |
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2
Done
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When the Water Runs Clear, Combine the Rice and Water in a Medium Saucepan and Bring to a Boil Over Medium-High Heat. Boil For 2 Minutes, Then Cover and Reduce the Heat to Low. |
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3
Done
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Cook the Rice For 18 Minutes, Remove It from the Heat, and Let It Rest With the Cover on For 5 Minutes. |
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4
Done
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Serve Immediately. |
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5
Done
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Tip: to Reheat Rice, Place It in a Metal Colander or Mesh Strainer Set Over 1 Inch Boiling Water in a Large Pot. Cover the Pot and Steam the Rice For 5 Minutes. |
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6
Done
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Do not Refrigerate Cooked Rice Unless You Plan on Using It For Fried Rice, Rice Pudding, Etc. Refrigerated Rice Becomes Hard and Never Regains It's Fluffy Texture After Being Chilled. |
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7
Done
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Cooked Rice Can Be Kept at Room Temperature For Up to 2 Hours. |
