Steamed rice in a bamboo steamer
Traditional Chinese drained-and-steamed rice, parboiled then steamed in a wooden zengzi bucket, yielding separate, springy grains infused with a subtle woodsy aroma.
Instructions
- 1
Rinse the rice until it is clean.
- 2
Once the water boils, put it in the pot and cook for 5 minutes, stirring continuously with a spatula to prevent sticking.
- 3
Use your hand to pick up a grain of rice; it should be flattened.
- 4
Start draining the rice, and drain the water as much as possible.
- 5
Put it into a bowl and loosen it with chopsticks.
- 6
Pour the rice into the steamer.
- 7
Poke a few holes with chopsticks to make it easy to ventilate.
- 8
Place it in the pot and steam for 20 minutes.
- 9
Time's up, a bowl of rice with a woody aroma.
- 10
The steamed rice is fluffy and fully cooked, naturally carrying the fragrance of the wooden bucket, low in sugar and healthy.
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Ingredients
Main Ingredients
- rice300g
- Clear waterto taste