Steamed rice (Zhēng mǐ fàn) from Family Style Chinese Cookbook: Authentic Recipes from My Culinary Journey Through China (page 36) by Shanti Christensen

  • rice
  • Serves : 2-3

  • EYB Comments

    Soak rice in water 1 hour at room temperature, or 6 hours to overnight in the refrigerator.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Eight-treasure spicy sauce (Bā bǎo là jiàng); Sand ginger steamed chicken (Shā jiāng jú jī）; Spicy poached beef slices (Shuǐ zhǔ niú ròu piàn); Braised egg ingots and pork (Yuán bǎo ròu); Old wife ma po's tofu (Má pó dòu fa); Stir-fried pork with pickled mustard greens (Méi cài chǎo ròu); Red-cooked eel (Hóng shāo huá shàn)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Soak rice in water 1 hour at room temperature, or 6 hours to overnight in the refrigerator.

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