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Nickler Recipe
| Drinks
Type: Nickler Free Cooking Recipe - Drinks Just do it! Ingredients / Directions Brandy 1 slice Lemon 1 teaspoon Sugar 1 teaspoon Coffee Fill a Pony Glass (tall shot glass) with the cheapest brandy that you can find. -- Take your round slice of Lemon and place it over the top of the po
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Jellied Chicken Cream Salad Recipe
| Salad
Type: Jellied Chicken Cream Salad Free Cooking Recipe - Salad Yes! Ingredients / Directions ? cup(s) Mazola Mayonnaise? cup(s) whipped cream? tablespoon lemon juice2 tablespoons gelatin2 tablespoons cold water1-? cup(s)s cooked chickenminced1/3 cup(s) celeryminced? cup(s) stuffed oliv
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pepperoni and broccoli salad Recipe
| Salad
Type: pepperoni and broccoli salad Free Cooking Recipe - Salad Try this one! Ingredients / Directions 1 pkg (3/4oz) Italian salad dressing mix1 bunch (approx 1 lb) broccoli8 oz fresh mushroomssliced1 cup(s) diced Swiss cheese3 to 4 oz pepperonisliced thin1 medium green pepper chopped
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Red Tofu Fritters With Chilli Dipping Sauce Japanese cooking recipe
| Japanese
Ingredients 6 spring onions, trimmed 1 large red pepper, deseeded 1-2 red chilies, deseeded 25 g plain flour 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon ground coriander salt & freshly ground black pepper 250 g firm tofu 50 g bean sprouts, lightly rinsed 1 1/2 tablespoons f
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Cooking receipe to make steamed rice under category General Recipes. You may find some video clips related to this receipe below.
steamed rice
chinese
all regions
Enough longgrain rice to fill a glass measuring jug to 400ml level
900ml water
Put the rice into a large bowl and wash it in several changes of water until the water becomes clear. Drain the rice and put it into a heavy pot with 900ml water and bring it to the boil.
Continue boiling until most of the surface liquid has evapourated.
This should take about 15 to 20 minutes.
The surface of the rice should have small indentations like a pitted crater.
At this point cover the pot with a very tightfitting lid turn the heat as low as possible and let the rice cook undisturbed for 15 to 20 minutes.
There is no need to fluff the rice before serving it.
Steaming rice the Chinese way is quite easy. I prefer to use longgrain white rice which is drier and fluffier when cooked. Dont use precooked or easycook rice for Chinese cookery as both these types of rice have insufficient flavour and lack the texture and starchy taste which is fundamental to Chinese rice.
The secret of preparing rice without it being sticky is to cook it first at a high heat until most of the water has evapourated. Then the heat should be turned very low the pot covered and the rice cooked slowly in the remaining steam. As a child I was always instructed never to peek into the rice pot during this stage or else precious steam would escape and the rice would not be cooked properly bringing bad luck.
Here is a good trick to remember: if you make sure that you cover the rice with about 1 inch of water it should always cook properly without sticking. Many packet recipes for rice use too much water and result in a gluey mess. Follow my method and you will have perfect steamed rice the easy Chinese way.
Most Chinese eat quite large quantities of rice about 150g per head which is more than many Westerners are able to manage. This recipe and that for Fried Rice allows about 375g dried weight of rice for 4 people. If you want more than that just increase the quantity of rice but remember to add enough water so that the level of water is about 2.5cm above the top of the rice.
Serves 4
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