How do you make Chinese style white rice?

General Lee · 05-12-2008, 05:48 PM

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.

mv_princess · 05-12-2008, 05:51 PM

A Rice Cooker

GWguy · 05-12-2008, 05:52 PM

Quote:

Originally Posted by mv_princess

A Rice Cooker

That's all that is needed, and some good rice.

*aps45819* ^(Premo) · 05-12-2008, 05:58 PM

It's just boiled rice.
Don't get the processed stuff like uncle Ben's

General Lee · 05-12-2008, 06:05 PM

Quote:

Originally Posted by mv_princess

A Rice Cooker

Would a steamer work?

baileydog · 05-12-2008, 06:22 PM

Oh good Lord, put 1 cup long grain rice in 2 cups cold water. put on stove, bring to a boil, stir, cover , reduce heat to simmer and set the timer for 20 minutes. Perfect rice every time. No need for a rice cooker.

baileydog · 05-12-2008, 06:24 PM

Quote:

Originally Posted by General Lee

Would a steamer work?

NO!

BeenSpur'd · 05-12-2008, 06:36 PM

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:)

General Lee · 05-12-2008, 06:36 PM

Quote:

Originally Posted by baileydog

NO!

Damn, Its in the steamer now. I'll try your way next time. Usually I've been using the bag rice. Either way mine always come out loose and the rice grains fall all over the place. I want the consistency you get with Chinese.

baileydog · 05-12-2008, 06:44 PM

Quote:

Originally Posted by General Lee

Damn, Its in the steamer now. I'll try your way next time. Usually I've been using the bag rice. Either way mine always come out loose and the rice grains fall all over the place. I want the consistency you get with Chinese.

Duh! I was thinking vegetable steamer.

I was seeing the rice fall through the slots in the steamer.

05-12-2008, 05:48 PM	#1 (permalink)
General Lee Registered User Member Since: Aug 2005 Location: The Mountains Posts: 302	How do you make Chinese style white rice? 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.
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05-12-2008, 05:51 PM	#2 (permalink)
mv_princess mv = margaritaville Member Since: Jun 2005 Location: Middle of the world Posts: 11,222	A Rice Cooker __________________ Dont cry because it's over...Smile because it happened - Dr. Seuss ----------------------------------------------------- Think about it like this. On the other hand, you have different fingers ------------------------------------------------------ He might wear the pants, But I control the Zipper ------------------------------------------------------
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05-12-2008, 05:58 PM	#4 (permalink)
aps45819 ^(Premo) Tin Man Member Since: Nov 2003 Location: Highway to Hell Posts: 28,803	It's just boiled rice. Don't get the processed stuff like uncle Ben's __________________ The difference between driving a car and climbing onto a motorcycle is the difference between watching TV and actually living your life.
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05-12-2008, 06:22 PM	#6 (permalink)
baileydog Hormonal Member Since: Oct 2003 Location: Were not in Smibville anymore, Toto Posts: 3,614	Oh good Lord, put 1 cup long grain rice in 2 cups cold water. put on stove, bring to a boil, stir, cover , reduce heat to simmer and set the timer for 20 minutes. Perfect rice every time. No need for a rice cooker. __________________ LOVE ME, LOVE MY DOG
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