Gonna have to try this...
Years ago, before I got serious about cooking I used to use Minute Rice instead of simply making a pot of rice because I was ALWAYS burning it. Then I discovered the beauty of rice cookers. But they're a pain in the axe to clean, they take up valuable real estate on the counter top or in the cupboard and they were always getting these little pin-prick size holes in the bottom of them rendering them useless. I finally decided to suck it up and re-learn how to make rice on the stove top, which is what I do now. Anyway I found this article on MSN that features recipes from this book:
My Grandmother's Chinese Kitchen, Eileen Yin-Fei Lo
Of particular interest was this method for making rice:
Perfect Cooked Rice
The traditional accompaniment for dishes like the clams-and, indeed, most Cantonese meals-is white rice. "This was the first thing that my grandmother taught me to cook," says Lo. "I still make it exactly the same way today. This method gives you perfectly fluffy, separated grains." Her technique calls for soaking the rice in water for an hour; boiling it, uncovered, until the water is absorbed; then covering the pot and cooking it over low heat for eight minutes more. Loosening the rice as soon as it's done with a wooden spoon or chopsticks will help keep it fluffy.
I'm going to have to try this.
My Grandmother's Chinese Kitchen, Eileen Yin-Fei Lo
Of particular interest was this method for making rice:
Perfect Cooked Rice
The traditional accompaniment for dishes like the clams-and, indeed, most Cantonese meals-is white rice. "This was the first thing that my grandmother taught me to cook," says Lo. "I still make it exactly the same way today. This method gives you perfectly fluffy, separated grains." Her technique calls for soaking the rice in water for an hour; boiling it, uncovered, until the water is absorbed; then covering the pot and cooking it over low heat for eight minutes more. Loosening the rice as soon as it's done with a wooden spoon or chopsticks will help keep it fluffy.
I'm going to have to try this.