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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Got this from a Joyce Chen recipe book Ingredients:
2 cups long grain rice |
2 cups water |
3 tablespoons water |
Directions:
1. If desired wash rice in cold water to remove excess starch. Pour out excess water.
2. Add 2 cups of cold water. If you have rinsed the rice in the pot, you do not need to add the extra 3 tbl of cold water.
3. Cover steam pot and place in bath of water in wok. Cover and cook for apprx 30 minutes on med-high heat.
4. If you want a sticker rice, you can use a short-grain rice. For brown rice, add 10-15 minutes extra steaming time.
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