Try this Steamed Glutinous Rice recipe, or contribute your own.
Suggest a better descriptionHow to Save a Pot of Burnt Rice: If the rice should scorch while it is cooking, the pot of rice may still be rescued. Simply place a dampened cloth or a slice of bread and I or 2 tablespoons of water over the surface of the rice, cover, lower the heat to a simmer and cook until rice is tender. The cloth or bread will absorb the burnt smell. [This really does work quite well. Ive done the bread version and it saved the meal. S.C.] Steamed Glutinous Rice: Glutinous rice may be prepared in the same manner as steamed long- grain rice by increasing the soaking period to 4 hours and the cooking time to 35 minutes. How to Reheat Rice: Cooked rice may be reheated in several ways. To reheat by simmering, place the rice in a saucepan with a tight-fitting lid. Then for each cup of rice, sprinkle 1 tablespoon of water over the surface of the rice, cover and simmer over low heat until the rice is hot. To reheat by steaming, place the rice in a heat proof bowl, sieve or colander and place this with about 2 inches of water in a large pot. Cover and steam over medium heat for 10 minutes or until heated through. To reheat in the oven, place rice in heat proof dish or pan and sprinkle 1 tablespoon of water for each cup of rice over the surface. Place, covered, in a preheated 400F oven for 20 minutes. From "The Regional Cooking of China" by Margret Gin and Alfred E. Castle, 101 Productions, San Francisco, 1975. Posted by Stephen Ceideberg; December 6 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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