Steamed Rice Bowls

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By Linda Anusasananan

Published 2012

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In Meizhou, we were served rice from small clay bowls. We were told that the Hakka often steamed rice in small lidded clay bowls with brown glazed interiors and unglazed exteriors. Back home, I tried Chinese porcelain rice bowls and found that they worked, too.

If you own a large stacked steamer, this method is a neat way to steam individual bowls of rice. Simply rinse the rice, place equal portions of rice and water in each bowl, and steam until tender. It’s also an energy-saving t