PERFECT STEAMED RICE EVERY TIME RECIPE - LOW-CHOLESTEROL ...
People always ask why my rice comes out perfectly, even though I don't use a rice cooker. Siu Siu Korzilius, my Chinese cooking teacher, taught me that the secret to flaky rice is in the washing. Rice must always be washed before it's cooked to remove the excess starch which keeps it from being sticky. For brown rice, follow these same instructions but add more water (to several inches over the rice) and cook three times as long.
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- WASH THE RICE: Rinse under running water, rubbing the grains together between the palms of your hands; continue this rinsing until the water runs fairly clear. THIS WILL TAKE A COUPLE MINUTES; DON'T RUSH THIS MOST IMPORTANT STEP!
- Place rice in a covered sauce pan; add water to 1/2-inch above the rice; put on high heat. Stay in the area -- don't fall asleep -- PAY ATTENTION!
- As soon as it boils rapidly, reduce heat to medium/low and keep simmering for 10 minutes. DO NOT PEEK. DO NOT OPEN THE LID.
- Remove pot from burner but STILL DO NOT OPEN THE LID; let the rice rest undisturbed for five minutes.
- Fluff the rice with a pair of chopsticks before serving.
Nutrition Facts : Calories 337.6, FatContent 0.6, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 4.6, CarbohydrateContent 74, FiberContent 1.2, SugarContent 0.1, ProteinContent 6.6
CHINESE STEAMED RICE CAKE—BAI TANG GAO | CHINA SICHUAN FOOD
Fluffy and chewy Chinese rice cake--Bai Tang Gao
Provided by Elaine
Categories Dessert
Total Time 155 minutes
Prep Time 130 minutes
Cook Time 25 minutes
Yield 2
Number Of Ingredients 5
Steps:
- In a large mixing bowl, mix 150ml to 160ml water with rice flour. Combine well.
- In a small pot, melt sugar with the left water (350ml). Bring to boil over medium fire.
- Pour the hot sugar liquid directly to the rice mixture. Combine well and set aside to cool down until less than 40 degree C or room temperature.
- Mix yeast with 20ml and set aside for 5 minutes.
- Combine yeast water and rice mixture well, cover with plastic wrapper for proofing.
- Drop several drops of oil in the batter and combine well. Continue proofing until there is a thick layer of small bubbles on the surface.
- Prepare a plate (steel plate is highly recommended as they are usually quite thin) and brush some oil on surface (this can help the de-molding process).
- Bring the water to boil firstly and then pour the rice batter to hot steel plate around 80% full.
- Cover with lid and steam for 15 minutes over high fire. Wait for around 10 minutes after turning off the fire. Transfer the cake out, wait for minutes and move it from the plate. Set aside to cool down completely. Either cut into large wedges or small cubes. Serve cold with tea or as breakfast.
Nutrition Facts : Calories 681 kcal, CarbohydrateContent 156 g, ProteinContent 8 g, FatContent 2 g, SodiumContent 14 mg, FiberContent 3 g, SugarContent 55 g, ServingSize 1 serving
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CHINESE STEAMED RICE CAKE—BAI TANG GAO | CHINA SICHUAN FOOD
From chinasichuanfood.com
Reviews 4.5
Total Time 155 minutes
Category Dessert
Cuisine Chinese
Calories 681 kcal per serving
- Cover with lid and steam for 15 minutes over high fire. Wait for around 10 minutes after turning off the fire. Transfer the cake out, wait for minutes and move it from the plate. Set aside to cool down completely. Either cut into large wedges or small cubes. Serve cold with tea or as breakfast.
CHINESE STEAMED RICE PARCELS RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 2 hours
Category Lunch
1. Cut each lotus leaf in half, then soak in hot water for 1 hour. Pat dry with paper towels.
2. Soak the shiitake mushrooms in 250 ml (9 fl oz/1 cup) of boiling water for about 20 minutes, then drain, reserving the soaking liquid. Remove the stems and thinly slice the caps.
3. Rinse the rice and put in a saucepan with 375 ml (13 fl oz/1½ cups) of water. Bring to the boil, then reduce the heat to low and cook, covered, for 10 minutes. Remove from the heat and leave, covered, for another 10 minutes.
4. Heat the oil in a wok, add the chicken and cook for 3 minutes, or until browned. Add the garlic, ginger, water chestnuts and sliced mushroom and cook for another 30 seconds. Stir in the rice wine, chicken stock, 2 tablespoons of soy sauce, the spring onion and 3 tablespoons of the shiitake soaking liquid. Mix the cornflour with 1 tablespoon of water, add to the wok and cook until the mixture thickens. Stir in the rice and the remaining soy sauce and mix well.
5. Remove the lotus leaves from the water. Put onequarter of the rice mixture in the centre of each leaf, making a mound about 8 × 6 cm (3¼ × 2½ inches). Fold up the bottom edge, fold in the short sides, then flip the parcel up to completely enclose the filling. Repeat with the remaining mixture and leaves to make four parcels.
6. Put the parcels, seamsidedown, in a large bamboo steamer. Sit the steamer over a wok of simmering water and steam, covered, for 20 minutes. Serve hot.
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