Quote:
Originally Posted by General Lee  You know the kind you get at at a Chinese restaurant, fluffy and sticky. Anyone know how to do it? Got to be a secret to it, I can't figure it out. |
Kohuho Rose rice cooked in a rice steamer, a little extra water than they call for, turn on the cook cycle and 17 minutes on your timer. When time is up, pull the plug and let it sit for 10-15 minutes. Salt, fluff and eat. I usually buy the 25 lb. bag of that rice from the oriental store across from the Friendly tavern on rt. 5 in Great Mills. I believe that SFW may carry it, I've seen it in one of the groceries around here, just can't be certain which one:)