So we decided to share a few tips that would help you in getting perfectly steamed rice with minimal effort. Take a look below. In a 4-quart wide heavy pot, bring rice and water (3 3/4 cups) to a boil ...

I love to watch the professionals make bo jai fan (clay pot rice) – they do it with such ease, moving the pots from one blazing hot burner (charcoal, please – it tastes better) to a slightly ...

The most popular dish at The Chairman is the steamed flowery crab with aged Shaoxing wine and rice noodles ... the eyes into the brain. Bring a pot of water to a boil. Place the crab in the ...

I eat rice multiple days a week — and used to exclusively make it in a pot on the stove. It’s a deceptively easy task: Measure, rinse, add water, simmer, steam, and less than half an hour ...

Turn the heat off and leave to steam in the pot for further 10 minutes. Once the steaming is done, mix the rice from the bottom of the pot a few times. To make the sauce, dry roast the flour in a ...

Turn on full heat. Put the lid on the pot and leave until the rice starts to boil. 4. When it starts boiling, turn down the heat and simmer until water has boiled away. 5. Now turn of the heat and let ...