Comforting Rice with Chinese Sausage

My working mother was a whirlwind of efficiency and skill in her kitchen. She would arrive home around 5.45 and by 7 p.m. we would be enjoying a mini-feast of at least four dishes. My mother was extremely organized and she moved artfully, combining and cooking various foods with each other.

This is one of the dishes she made. When the rice began to cook, she would lay two or three Chinese sausages on the surface of the rice. The rich, sweet flavour and aroma of the sausages would slowly drip their savouriness into the rice to make it a special dish. It was simple to make and, to this day, when I am looking for a quick and very satisfying meal, I always make this dish.



Put the rice in a heavy-bottomed, medium-sized pot. Pour in enough water to cover the rice by about 2.5 cm (1 in.) Bring to the boil and cook until most of the water has evaporated. Reduce the heat to the lowest point possible, cover the pot tightly and cook for 2 minutes.

Cut the sausages diagonally into 5 cm (2 in) slices, put on top of the steaming rice, cover again tightly and cook for 15 minutes. The rice and sausage will cook slowly in the remaining steam. Remove from the heat and let the mixture rest, still covered, for 15 minutes before serving.