The Key To Chinese Restaurant-Style White Rice Is Simpler Than You Think - Tasting Table

Chinese restaurant-style steamed white rice relies on three factors: rice type, proper washing, and rice-cooker cooking. Long-grain white rice or jasmine rice are common choices, while short-grain Japanese rice is also preferred by some. Higher-quality rice is recommended, with brand selection guided by local Asian supermarkets or trusted preferences. Washing is done in a small-grain colander under running water, with grains sifted by hand until the water runs clear. Starchy water collected during washing can be reused for watering plants. After washing, rice is placed directly into a rice cooker rather than cooked on the stove. Rice cookers are widely used in Chinese households and restaurants for consistent results and efficiency.

"The real key to great white rice comes down to three simple things: The type of rice you're cooking, washing that rice properly, and using a rice cooker to cook it."

"Commonly, you'll find long-grain white rice or jasmine rice in Chinese restaurants. Personally, I prefer short-grain Japanese rice. Ultimately, the white rice you use comes down to your own taste and preferences. I recommend you invest in a higher quality rice, so head to your local Asian supermarket or poll random Asian aunties to see what their favorite brands are."

"Once you've chosen your rice, before you cook it, wash it properly. I wash my rice in a small-grain colander (like Oxo Good Grips from Amazon) under running water, sifting through the grains with a clean hand until the water runs clear. I collect the starchy in a bowl beneath the colander and use it to water my plants. Then, the rice goes directly into a rice cooker (I do not use the stove)."

"While I have nothing against folks cooking rice on the stovetop, the truth is, most Chinese households and restaurant kitchens rely on rice cookers. I was a child in the '90s and can't remember a time when my Cantonese relatives, like my mother and grandmothers, did not use one. And in restaurants, when things are fast-paced and there are many mouths to feed, the rice cooker is key."

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