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     Title: Steamed Glutinous Rice
Categories: Chinese, Rice, Ceideburg 2
     Yield: 6 servings

          Text Only

 How to Save a Pot of Burnt Rice:

 If the rice should scorch while it is cooking, the pot of rice may
 still be rescued.  Simply place a dampened cloth or a slice of bread
 and I or 2 tablespoons of water over the surface of the rice, cover,
 lower the heat to a simmer and cook until rice is tender.  The cloth
 or bread will absorb the burnt smell.

 [This really does work quite well.  I've done the bread version and it
 saved the meal.  S.C.]

 Steamed Glutinous Rice:

 Glutinous rice may be prepared in the same manner as steamed long-
 grain rice by increasing the soaking period to 4 hours and the
 cooking time to 35 minutes.

 How to Reheat Rice:

 Cooked rice may be reheated in several ways.  To reheat by simmering,
 place the rice in a saucepan with a tight-fitting lid.  Then for each
 cup of rice, sprinkle 1 tablespoon of water over the surface of the
 rice, cover and simmer over low heat until the rice is hot.  To
 reheat by steaming, place the rice in a heat proof bowl, sieve or
 colander and place this with about 2 inches of water in a large pot.
 Cover and steam over medium heat for 10 minutes or until heated
 through. To reheat in the oven, place rice in heat proof dish or pan
 and sprinkle 1 tablespoon of water for each cup of rice over the
 surface.  Place, covered, in a preheated 400F oven for 20 minutes.

 From "The Regional Cooking of China" by Margret Gin and Alfred E.
 Castle, 101 Productions, San Francisco, 1975.

 Posted by Stephen Ceideberg; December 6 1992.

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