Fan

Fan

White rice

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g short-grain or medium-grain rice

Method

  1. Wash the rice well and drain in a colander for 30 minutes.
  2. Put the rice and 750 ml water into a large saucepan and bring to the boil over high heat. Let it boil rapidly for 1–2 minutes, then reduce the heat to medium and cook until holes appear in the surface. Cover with a tight fitting lid, reduce the heat to low and continue cooking for a further 10 minutes. Turn off the heat, without removing the lid and let the rice sit undisturbed for a further 10 minutes to finish cooking.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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