Chinese Take-Out White Rice

Rice has been cultivated in China since around 5000 BC, and half the world depends on it for survival. Leftover rice is a plus so be sure to make enough so that you can make fried rice the next day. From the Take-Out Menu Cookbook.

Ready In:
27mins
Serves:
Units:

ingredients

directions

  • Pour the rice into a mesh strainer and run cold water through the rice while stirring it around with your hand. This washes the excess starch from the rice.
  • When the water runs clear, combine the rice and water in a medium saucepan and bring to a boil over medium-high heat. Boil for 2 minutes, then cover and reduce the heat to low.
  • Cook the rice for 18 minutes, remove it from the heat, and let it rest with the cover on for 5 minutes.
  • Serve immediately.
  • Tip: to reheat rice, place it in a metal colander or mesh strainer set over 1 inch boiling water in a large pot. Cover the pot and steam the rice for 5 minutes.
  • Do not refrigerate cooked rice unless you plan on using it for fried rice, rice pudding, etc. Refrigerated rice becomes hard and never regains it's fluffy texture after being chilled.
  • Cooked rice can be kept at room temperature for up to 2 hours.
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RECIPE MADE WITH LOVE BY

@TxGriffLover
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@TxGriffLover
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"Rice has been cultivated in China since around 5000 BC, and half the world depends on it for survival. Leftover rice is a plus so be sure to make enough so that you can make fried rice the next day. From the Take-Out Menu Cookbook."
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  1. Munchkin Mama
    What a great recipe! I couldnt believe how much starch came out. I have been looking for rice that tastes like this. Cant wait to eat it with my orange chicken! Thanks a bunch for posting!
    Reply
  2. TxGriffLover
    Rice has been cultivated in China since around 5000 BC, and half the world depends on it for survival. Leftover rice is a plus so be sure to make enough so that you can make fried rice the next day. From the Take-Out Menu Cookbook.
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