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Chinese Restaurant-Style Rice

Published March 2018

Why This Recipe Works

The rice served in Chinese restaurants is soft enough to soak up savory sauces and sticky enough to be picked up with chopsticks. Chinese cooks never salt their rice, making it an ideal accompaniment to highly flavorful and/or soy-heavy dishes such as three-cup chicken. We found that rinsing the grains removed some of their surface starch and that starting them in boiling water provided enough agitation to release the remaining starch, resulting in just the right amount of stickiness.

Ingredients

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2 cups long-grain white rice
3 cups water
Nutritional Information

NUTRITIONAL INFORMATION

Per Serving (Serves 4)

  • Calories 351
  • Cholesterol 0g
  • Fat 0 g
  • Sodium 8 mg
  • Saturated 0 g
  • Carbs 77 g
  • Trans 0g
  • Dietary Fiber 0g
  • Monounsaturated 0 g
  • Sugar 0g
  • Polyunsaturated 0 g
  • Protein 6 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Instructions

Serves 4 to 6

Do not stir the rice as it cooks. The finished rice can stand off the heat, covered, for up to 15 minutes. Medium-grain or jasmine rice can also be used.

1. Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with your hands, until water runs clear. Drain thoroughly.

2. Bring rice and water to boil in saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes.

3. Reduce heat to low, cover, and cook until rice is tender and water is fully absorbed, about 15 minutes. Serve.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.