Rice-Bowl Rice

Rice-Bowl Rice is plain white Chinese rice. Notice that no salt or oil is added during cooking; all the flavor comes from cai, the dishes eaten with the rice.

Slideshow: Delicious, Quick Side Dishes

  • Servings: MAKES ABOUT 6 CUPS

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  • 2 cups white Chinese rice or Thai jasmine rice
  • 2 1/4 cups cold water

How to make this recipe

  1. Put the rice in a heavy medium saucepan that is at least 8 inches in diameter. Rinse the rice thoroughly under cold running water, rubbing it between your fingers, until the water is clear; drain well. Add the 2 1/4 cups of water and bring to a vigorous boil over high heat. Cover tightly, reduce the heat to very low and cook without peeking for 14 minutes. Remove from the heat; lift the lid to release steam and replace it immediately. Let the rice stand for 10 minutes to firm up the starches. Serve straight from the pan, using a moistened wooden rice paddle or a shallow wooden spoon.

Contributed By Published May 1998

455287 recipes/rice-bowl-rice 2013-12-06T23:44:34+00:00 Jeffrey Alford, Naomi Duguid spring|asian|chinese|beans-grains-and-legumes|side-dishes|6|fast|vegetarian|weeknight-dinner|lunch may-1998,white rice,Chinese rice bowl,steamed rice,Naomi Duguid,Jeffrey Alford,plain rice recipes,rice-bowl-rice 455287

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