Thursday 7 August 2014

The Chinese recipe of Steam rice with grainy mustard and orange peel

Recipe attributed to 125 best  Chinese recipes by Bill Jones and Stephen Wong, published by Robert Rose

2 cups long-grain rice  500mL
31/2 cups stock or water  875mL
1tsp. salt  5mL
2tbsp. grainy mustard  25mL
1 orange, juice and chopped zest
1. In a pot with a tight-fitting pod, combine rice, stock or water, salt, mustard, orange juice and zest. bring to boil; cook, uncovered, stirring occasionally.
2 Cover pot tightly. Reduce heat to low and cook for 15 minutes. Remove from heat and let sit, with lid on for an additional 10 minutes.
Serve 4- 6.

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