Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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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