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Path: utzoo!linus!philabs!pwa-b!utah-gr!thomas
From: thomas@utah-gr.UUCP (Spencer W. Thomas)
Newsgroups: net.cooks
Subject: Re: Wanted recipie for rice in the chinese style
Message-ID: <1229@utah-gr.UUCP>
Date: Wed, 31-Oct-84 11:45:04 EST
Article-I.D.: utah-gr.1229
Posted: Wed Oct 31 11:45:04 1984
Date-Received: Sat, 3-Nov-84 22:41:30 EST
References: <122@cadvax>
Reply-To: thomas@utah-gr.UUCP (Spencer W. Thomas)
Organization: Univ of Utah CS Dept
Lines: 19
Summary: 


In article <122@cadvax> jacob@cadvax.UUCP (Jacobo Bulaevsky) writes:
>Could someone out there send me the recipie to prepare rice in the
>chinese style.  You know, the one that is all white and sticky and
>doesn't look at all like uncle Ben's rice.

Here's my method:

Put some rice in a pan (I usually figure from 1/4 - 1/2 cup dry rice per
person).  "Measure" the depth of the rice in the bottom of the pan
(stick in your finger and see how far it comes up).  Add cold water to
twice that depth (put your finger in the pan just touching the top of
the rice and add water to the previously determined point).  Put the pan
on the stove on high and put on a lid.  *As soon* as it boils, turn down
the heat as far as possible (on an electric stove, you may have to turn
it off).  Let the rice cook until all the water is absorbed (15 - 20
min, usually).  Ideally, you shouldn't open the pot until the rice is
done.

=Spencer