Title: Steamed Glutinous Rice
Categories: Chinese Rice Ceideburg
Yield: 6 Servings

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How 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. I've 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.

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