Chinese Rice Recipe

By WhenWeEat

Cooking Time: 15 minutes

Category: Main Course (Entrée)

Cuisine Type: Chinese

Made for: 2 Adults

I often wondered how the fried rice in restaurants has that extra tautness. Did they use some kind of special ingredient or is it some little trick in the process of cooking. Fried rice is one of my favourite dish, the craving of which made me visit restaurants frequently until one day I decided to pick up the ladle and prepare it myself. A little experimentation led me to this easy Chinese rice recipe. If you follow this recipe to the tee, you will get that exact restaurant quality rice. You can use it for Pulao, Fried Rice, Biriyani or other delicacies of your choice or you can just enjoy this with a few drops of ghee (clarified butter), dal (lentil soup) and boiled potatoes.

Ingredients for Chinese Rice Recipe:

Particulars		Quantity
Basmati Rice (Long Grained)	:	2 cups
Refined Oil	:	4 tablespoons
Salt	:	2 teaspoons

How to make Chinese Rice

Step 1: Wash the basmati rice properly.

Step 2:Take a large bowl, pour 6 cups of water and soak the rice in it for 30 minutes.

Step 3:Drain the water thoroughly and keep the rice aside.

Step 4: Boil 12-16 cups of water in a container, add 2 teaspoons salt and 2 tablespoons of refined oil.

Step 5: Now put the rice into the boiling water.

Step 6:Cook the rice 85-90%.

Step 7:Pour it into a colander for the water to drain out.

Step 8:To stagnate further cooking of the rice, pour in some cold water. Do this by putting the colander on a large bowl or container.

Step 9: Now, drain all water from the rice thoroughly and let the rice dry.

Step 10:Once you are sure there is no moisture in the rice, add the remaining 2 tablespoons of oil and toss the rice in it to ensure it mixes properly.

Step 11:Finally, spread the rice on a clean, flat surface and let it cool.

How to serve Chinese Rice

You can use this to make Fried Rice, Pulao, Biriyani or any other delicacy. You can also enjoy this will a little bit of ghee (clarified butter), boiled potatoes and dal (lentil soup).

Tips for making the dish:

1.   Don’t overcook the rice; else the stiffness you see in restaurant quality rice won’t be there. It will instead become soft and mushy.

2.     However, ensure that the rice it is not undercooked too. Ideally, use a spoon to pick up few of the rice grains and then pinch it with your thumb and index finger. If it gets mashed but still has a bit of stiffness or graininess then the rice has been cooked. The easiest way is to however taste few of the grains to check whether they are too hard to chew.

3.   Maintaining proper standards of hygiene is exceptionally important while cooking this dish. When you are spreading the rice on a flat surface to cool, stand over it for a few minutes and then cover it properly before leaving it unattended.

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-Regards

 Admin Red Chilli