CHINESE STEAMED RICE RECIPES RECIPES

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PERFECT STEAMED RICE EVERY TIME RECIPE - LOW-CHOLESTEROL ...



Perfect Steamed Rice Every Time Recipe - Low-cholesterol ... image

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

2 cups long-grain rice (NOTE -- one cup of rice will make 2 1/2 cups of steamed rice)
water, to cover (see below)

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



Chinese Steamed Rice Cake—Bai Tang Gao | China Sichuan Food image

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

250 g rice flour ( , 2 cups+2 tablespoon)
500 ml water
5 g yeast+20ml warm water ( , under 40?)
110-150 g sugar
1/8 tsp. several drops of oil ( , corn oil)

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
Fluffy and chewy Chinese rice cake--Bai Tang Gao
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  • 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.
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