MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       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.
  
 MMMMM

Plain Text Version of This Recipe for Printing or Saving