1. Wash rice thoroughly. Place in a pan with plenty of water.

2. Boil 5 minutes, stirring a few times. Drain.

3. Put rice in individual heatproof bowls, filling them half-full. Add the
amount of water specified in "The Basics: Rice".

4. Place bowls on a rack in a pot containing several inches of boiling
water. Cover pot and steam 1 to 1-1/2 hours.

NOTE: The liquid drained in step 2 can be reserved, mixed with sugar and
served separately as a thin congee.

From The Thousand Recipe Chinese Cookbook, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive,