Ingredients
2 cup uncooked long-grain rice
3 1/2 cup water
Directions
PUT THE RICE INTO A LARGE BOWL and wash it in several changes of water
until the water runs clear. Drain the rice and put in a heavy pot
with the water and bring to a boil. Continue boiling until most of
the surface liquid has evaporated. This should take about 15 to 20
minutes. The surface of the rice should have small indentations like
a pitted crater. At this point, cover the pot with a very
tight-fitting lid, turn the heat as low as possible and let the rice
cook undisturbed for 15 to 20 minutes. There is no need to fluff the
rice before serving it.
Servings: 4 servings
Perfect Chinese Steamed Rice Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Rice; Vegetable
The History of Recipes
Written cooking instructions as a concept can be traced way back into ancient history, in fact as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. However, mostly, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to historians are some ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius compiled some scripts showing how to cook the recipes prepared by the Romans. In his scrolls, Apicius describes how the roman meals were split into starters, main meal and afters, a very modern way of dining. Aspicius also informs us how the ancient cooks made use of many different herbs and spices, including a few that will be familiar to modern chefs for example bay, rue and asafoetida. As our culinary historical trip moves to more modern times we have a couple of books published in the fourteenth century : one book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, they are unconnected to the curry that we all know today, but instead descriptions of the types of meals on the tables of the rich and wealthy people of the time. In the 15th century, knights returning from the crusades brought us many new foods and spices from the East, including spices like basil and rosemary. These new herbs and spices was responsible for an eruption in manuscripts on cooking, the majority of which are kept safe in academic collections. When we get to the 1900s, recipe books were starting to become popular as a result of increased literacy, people having increased free time and having more money. The arrival of TV brought us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Perfect Chinese Steamed Rice recipe.
