Text 6401, 89 rader
Skriven 2013-11-03 03:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: rice 414
================
 NB> I've never minded the starch in the water... especially when it ends
 NB> up being essentially part of the "sauce"...

For those as like starch.

 Back when I was a kid, we
 NB> boiled the white rice in lots of water, and then drained it, like
 NB> pasta. Never burned that way, but I always thought that was an extra
 NB> step too many, and liked the idea of only having enough water to be
 NB> absorbed by the rice... ;)

Efficiency. There are those who say to always drain rice, and
then there are those who say never to. I'm usually of the latter
but can be swayed for some dishes, especially if I don't particularly
care for the flavor of the rice to begin with.

 NB>> When most of the liquid is absorbed, I turn off the burner.
 ML> Until the rest of the liquid is absorbed, about 5 minutes. An
 ML> old Chinese trick. Very delicious.
 NB> Exactly.  Never knew it was a Chinese trick.. just that it made sense
 NB> to let the rest absorb on its own, and then one doesn't have to worry
 NB> about it sticking to the bottom, and maybe even burning... ;)

Although some cuisines prize that sticking to the bottom part,
at least sometimes.

 ML> Really, from raw? How does it work? I can see the rice being
 ML> much improved from duck fat but imagine that the duck would suffer. 
 NB> From raw, yes.  For the chicken, it's often frozen, usually boneless
 NB> thighs.  I'm using brown rice, which takes about twice as long as
 NB> white. For duck, I'm using the leg quarters... to give the right amount
 NB> of cooking for that, I start the duck in the broth for a little while,
 NB> and then add the rice... the chicken or duck is cooked through by the
 NB> time the rice is done.

Your way is energy-efficient, but I like Dr. Maillard and his
reaction. There is occasional charm to a well-steamed piece of
poultry, I admit.

 NB> Never done that, but it sounds pretty good... might get some Chinese
 NB> sausage at one of the asian markets and try it sometime...  :)

Recommend.

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chinese Sausage and Rice
 Categories: Loo, Chinese, Sausage, Rice
      Yield: 4 servings
 
  1 1/2 c  Raw white rice
      3 c  Water
      1    Or 2  Chinese sausages
 
  The MOST typical use of sausage is (hold your hat - another strange
  locution but slightly more comprehensible) steamed on rice. Plain.
  Poor people's food (actually, a poor people's special treat) but quite
  satisfying: Bring the rice to a boil in 2 1/2 c of the water. Lower
  heat to low and cook 10 min. Meanwhile, slice sausages into thin
  diagonal strips. Add rest of water to rice and cover top of rice with
  sausage strips. Some people add scallion or ginger but I prefer the
  flavor pristine. Raise heat to the boil again and then lower to low
  again. Steam until sausage fat is transparent and rice is done, 5
  minutes or so more. Serve with soy sauce on the side.
  
  To take this dish one step up, use sticky ("glutinous" or "sweet")
  rice in the usual way (requires somewhat more water and more careful
  cooking). To take this dish to its artisanly conclusion, cook the
  sticky rice separately; let it cool; cut it into 8 portions and
  spread 4 portions flat on the center part of a lotus or other large,
  tough, nonpoisonous leaf. Take the sausage strips and cut them into
  smaller pieces, and top each portion of rice with a portion of
  sausage. Add a small amount of chopped bamboo shoot, chopped
  scallion, and chopped dried shrimp (previously soaked in sherry for
  1/2 hour) to each serving. Make a sauce from 2 T soy sauce and 1 T
  broth boiled together and thickened with 1/2 t cornstarch (mixed into
  3/4 t water). Apply two teaspoons of this sauce to the top of your
  dish. Top this mess with the other 4 portions of rice and crimp the
  edges together. Now: carefully bring the sides of the leaf up to make
  an envelope, and tie with twine. Steam for 5 minutes or so and serve.
  
  From:    Michael Loo
 
MMMMM
 

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