Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

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For many beginners, the most mystifying of cooking preparations is cooking rice properly. It is not difficult. Here is a virtually foolproof recipe for creating fine cooked rice, which can accompany many, if not most, of the dishes in this book.

Use extra-long-grain rice, preferably Texas-grown. Place it in a pot with cold water and wash it 3 times. As you wash it, rub it between your hands. Drain well after washing. Then add water and allow the rice to sit 2 hours before cooking. A