[Sca-cooks] OP - fish question

[Sandra Kisner]

>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