[Sca-cooks] OP - fish question
Sandra Kisner
sjk3 at cornell.edu
Thu Nov 18 07:21:28 PST 2004
>Place the contents of the can in a small heatproof dish, steam a pot of
>rice, place the dish on top of the rice as it finishes steaming. This
>assumes you're doing the kind of Chinese rice cookery in which the rice is
>washed and placed in a pot with enough water to cover by a depth of about
>1/2 to 3/4 inch, boiled hard until the water is evaporated and the rice
>just starts to crackle like Rice Krispies, the rice is stirred lightly,
>then the pot is covered and the heat reduced to bare minimum, where it
>will steam in its own residual moisture for 20-30 minutes. You'd put the
>dish of fish on top of it after the boiling, just before you cover the pot.
I must admit I've been doing most of my rice-cooking lately in a cooker,
but I can handle doing it in a pot as well. Many thanks!
Sandra
More information about the Sca-cooks
mailing list