Cook Rice With Your
Finger
First you get a pot. Then
you pour some
short grain rice in it and then you add some water. Now you gonna clean
it. Rub the rice between your hands and get some of the white milkey
stuff
off of it. Wash the rice two or three times like this until the water
gets
fairly clear.
Drain the rice by pouring
off the
water, level off the rice and stick your index finger into the pot
until
you can just touch the top of the rice with the tip of your finger.
Keep
your finger on top of the rice, then add new fresh cold water up to the
first knuckle of your index finger. Add a few shakes of salt. Remove
your
finger.
Put the pot of rice and
water on
a high burner and wait ... I said wait, until it almost boils over.
When
it almost does, turn the burner down to low, wait a few seconds for the
heat to go down, put the lid on tight and set the timer for 20 minutes.
When the bell rings the rice is done. You can keep it on warm if you
wish
but it is best to serve right away.
Here's an onolicious
concept: arrange
a few slices of Lup Chong Chinese sausage on top the rice when you put
the lid on. It makes for a nice dish and a different tasting rice.
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