Steamed Rice

Steaming rice the Chinese way is simple, direct and efficient. I prefer to use long-grain white rice, which is drier and fuffier when cooked and gives the most authentic results in wok cooking. There are many varieties hut I particularly like basmati or Thai fragrant rice which are widely available. Don’t use pre-cooked or ‘easy-cook’ rice for Chinese cookery as both these types of rice have insufficient flavour and lack the texture and starchy taste fundamental to Chinese rice.

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