Update my dinner status, I'm making this tonight.

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Servings: 3 servings
Total Time (median): 0 : 00 Active Time: 0 : 00

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Adapted from The Modern Art of Chinese Cooking, Barbara Tropp (Morrow 82) I find this stovetop method as easy as using a rice cooker. The choice of rice is all-important. I use Lundberg organic white sushi rice, a short and round grain that has wonderful flavor and texture. All their rice varieties are wonderful. I cook them all the same way. For 3 1/2 cups cooked rice. 1. Put the rice in a large bowl, cover generously with cold water, then stir slowly in one direction with your hand for a minute or so while the water turns cloudy. Tilt the bowl to drain the rice, add more cold water, then repeat the process four or five times more until the water turns clear. (Barbara stressed how important it is to wash the rice till the water turns clear.) 2. Drain the rice and transfer it to a small sauce pot with a tight-fitting lid. (I use a non-stick pot for ease of cleaning.) Add the cold water. For new-crop rice that hasnt been on the shelf a long time (true of the Lundberg bulk rice I buy), youll need less water. For older rice thats dryer, youll need more. 3. Bring the water to a boil over high heat, then reduce the heat to its lowest setting and cover the pot. (If you are using an electric stove, move the pot to a second coil pre-set to low.) Cook the rice for 20 minutes. Dont remove the lid. 4. Transfer the pot to a cool burner and let it sit undisturbed for 10-15 minutes. At the end of the resting time, remove the lid and stir the rice. If its too dry, sprinkle with additional water, stir to mix, then return the covered pot to low heat until the water is absorbed. If the rice is mushy, use less water the next time. The crusty rice on the bottom of the pan can be dried in the oven and used to make a sizzling rice dish...if no one eats it before you have time to dry it out!! Alternative: Bring the water and rice to a boil in a half hotel pan (this is about a 4 qt metal pan...this is the smaller rectangular pans that you see on steam tables.) Cover with foil and put into a 450 - 475F oven for 20 min. This was very good!! Quick and easy to make using either method. Entered into MasterCook and tasted for you by Reggie & Jeff Dwork NOTES : Cal 238.7 Total Fat 0.4g Sat Fat 0.1g Carb 52.8g Fib 1.3g Pro 4.3g Sod 3mg CFF 1.4% Recipe by: Barbara Tropp, The Modern Art of Chinese Cooking Posted to EAT-LF Digest by Reggie Dwork on Mar 07, 1999, converted by MM_Buster v2.0l.