Rice Without Limits

We will revisit the sand clay pot and how rice is cooked in it later, as we move into our second excursion into the world of rice in China. In Part 1, we cooked plain rice and one simple fried rice, and we fried rice noodles and simmered congees. Rice is also made into pudding-like sweets; spongy, elastic steamed cakes; and fruit-laden molds. It is the basis of noodles of various kinds and shapes, and its flours go into the brightly colored layered cakes of Southeast Asia. It is stuffed into poultry and enclosed in fragrant leaves and cooked to absorb the flavor of its wrapping. Its uses are limitless. Its adaptability is celebrated.