pai-fan (chinese boiled rice)

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   from foods of the world: the cooking of china, 1968. 

pai-fan
(chinese boiled rice)

1 cup long-grain white rice
1 3/4 cup cold water
rinse the rice by pouring it into a heavy 2-quart saucepan, adding enough cold water to cover it completely and giving the rice a thorough stir. drain the rice, add the 1 3/4 cup of fresh cold water and bring the rice to a boil over high heat. if you have any reason to think that the rice you are using is old - and, therefore, very dry - add another 1/4 cup of water.
boil for 2 to 3 minutes, or until crater-like holes appear in the surface of the rice. then cover the pan tightly, reduce heat to low and cook for 20 minutes. turn off the heat but do not uncover the pan. let the rice rest for 10 minutes. 

now remove the cover and fluff the rice with chopsticks or a fork. serve the rice at once while it is still hot. if the rice must wait, keep it in a covered heatproof serving bowl in a preheated 250-degree oven.

to reheat any leftover rice, place it in a colander and set the colander into 1 inch of water boiling in a large pot. cover the pot and steam for 5 to 10 minutes - depending on how much rice you have.

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TasunkaWitko Members Profile Send Private Message Find Members Posts Add to Buddy List Administrator aka The Gipper Joined: 10 June 2003 Location: Chinook Montana Status: Offline Points: 14753	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Topic: pai-fan (chinese boiled rice) Posted: 12 February 2010 at 18:23
	from foods of the world: the cooking of china, 1968. pai-fan (chinese boiled rice) 1 cup long-grain white rice 1 3/4 cup cold water rinse the rice by pouring it into a heavy 2-quart saucepan, adding enough cold water to cover it completely and giving the rice a thorough stir. drain the rice, add the 1 3/4 cup of fresh cold water and bring the rice to a boil over high heat. if you have any reason to think that the rice you are using is old - and, therefore, very dry - add another 1/4 cup of water. boil for 2 to 3 minutes, or until crater-like holes appear in the surface of the rice. then cover the pan tightly, reduce heat to low and cook for 20 minutes. turn off the heat but do not uncover the pan. let the rice rest for 10 minutes. now remove the cover and fluff the rice with chopsticks or a fork. serve the rice at once while it is still hot. if the rice must wait, keep it in a covered heatproof serving bowl in a preheated 250-degree oven. to reheat any leftover rice, place it in a colander and set the colander into 1 inch of water boiling in a large pot. cover the pot and steam for 5 to 10 minutes - depending on how much rice you have.
	TasunkaWitko - Chinook, Montana Helfen, Wehren, Heilen Die Wahrheit wird euch frei machen