2000s Recipes + Menus
Steamed Asian White Rice
Serves8
- Active Time:5 min
- Start to Finish:35 min
RECIPE BY DAVID CHANG, MOMOFUKU NOODLE BAR AND MOMOFUKU SSÄM BAR
October 2007
Long-grain rice won’t do the trick here; short- and medium-grain have the perfect texture for the clay-pot chicken, not quite absorbing the sauce but supporting it in a delicious way.
- 3 cups short- or medium-grain Asian white rice (sometimes labeled “sushi rice”; preferably Korean or Japanese; not sweet or glutinous)
- 3 1/2 cups water
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Rinse rice in a fine-mesh sieve until water is almost clear. Drain well and transfer to a 3-quart heavy saucepan. Add water and bring to a boil over medium-high heat. Cover tightly with lid, then reduce heat to low and simmer 20 minutes.
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Remove from heat and let stand, covered, 10 minutes. Gently fold rice from top to bottom with a rubber spatula before serving.
Cooks’note: Rice can be kept warm, covered, 1 hour.
- Keywords
- david chang,
- asian,
- rice
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