Chinese Rice

New Zealand Listener, Volume 36, Issue 914, 15 February 1957, Page 23

Chinese Rice

Year Aunt Daisy, You were telling us the other day about the Chinese way of cooking rice. Well, I have never cooked it any other way than that, as my father, who considered himself a good cook, taught us that way. He stood over us while we learnt to wash the rice, rubbing between our hands and swishing it around and around to be sure it was thoroughly clean. Then we had to keep on using more cold water until the water ran absolutely clear and there was no trace of starchiness. Then we used to lay one hand flat on top of the rice, and cover the hand with cold water. Dad used to say that was sufficient water fo cook rice, no matter what size pot or how much rice. The back of the hand should be covered with the cold water. He always preferred iron saucepans for his cooking. When the froth bubbles out of the pot, as you stated, turn down gas or heat and cook slowly. The rice doesn’t need any stirring from start of cooking to the finish. You can see the grains of rice are separated when it is cooked. You

know, when T used to listen to other women discussing the cooking of rice and how they run cold water through to separate the grains and then re-heat it, I always thought they were looking for unnecessary work, and that my way of cooking it was far simpler and quicker; and one loses none of its goodness that way, either. I may say that I’ve cooked rice this way for the last 20 years! Good luck to the Daisy Chain; may it continue for many years to come.-Another Daisy Listener, Auckland.