Make perfect fluffy individual grains of rice every time with this Chinese takeaway style rice cooker boiled rice recipe. Perfect with Chinese stir fry and curry dishes, or set aside to cool for egg fried rice.
Despite the name, rice cooker boiled rice is of course technically made using the absorption method. But, if you’re familiar with a Chinese takeaway order or two, you’ll know this menu item simply as ‘boiled rice’. Simple it may be, but with perfectly cooked and fluffy individual rice grains, it’s the perfect partner to your favourite stir fry dishes and Chinese curry.
Ingredients For Chinese Takeaway Style Rice Cooker Boiled Rice
As is often the case in Chinese takeaways, this boiled rice recipe uses a combination of long grain rice for texture and fragrant jasmine rice for flavour and aroma. This combination produces perfectly cooked rice, ideal for pairing with your favourite Chinese dishes, or setting aside to cool for use in fried rice dishes.
- Long Grain Rice
- Jasmine Rice
- Water
How To Make Chinese Takeaway Style Rice Cooker Boiled Rice
To ensure your Chinese takeaway style rice comes out perfect every time, it’s important to ensure the rice is rinsed of excess starch to guarantee fluffy, individual rice grains and not stodgy, clumpy rice. First, long grain rice and jasmine rice are combined in a sieve over a bowl. Next, fresh water is added and the rice agitated gently by hand to encourage excess starch from the rice. After straining the water, this step is repeated once or twice more until the water runs clear. The water can be strained from the rice a final time and the rice added to the pot of a rice cooker. Then, with water added to the correct level, Chinese takeaway style boiled rice is ready to cook.
Step 1: Rinse Rice
In a fine mesh sieve over a bowl, add 1/3 rice cooker cup jasmine rice and 2/3 rice cooker cup long grain rice. Cover with fresh water and mix the rice gently by hand to encourage excess starch from the rice. The water will become cloudy as this happens. Drain the cloudy water, cover the rice again with fresh water and repeat once or twice until the water is clear. Give the rice a final rinse with water, drain well and tip into the rice cooker pot.
Step 2: Cook Rice
Add fresh water to the ‘1’ level indicated on your rice cooker. Cook the rice on long grain setting. When the rice cooker indicates the rice is cooked, use a rice spoon to fluff up the rice and leave it on ‘keep warm’ mode for 10 minutes. Chinese takeaway style boiled rice is now ready to serve.
Chinese Takeaway Style Boiled Rice Recipe Tips
Fried Rice: This boiled rice recipe is the first step to perfect Chinese takeaway style egg fried rice. When the rice is cooked and after it has been on ‘keep warm’ mode for 10 minutes, spread the rice out on to a large plate and fan it gently to cool as quickly as possible. Once cooled, cover and set aside in the fridge overnight.
I hope you’ll try this Chinese takeaway style boiled rice recipe. If you do, leave a review or let me know in the comments how it went!
Rice Cooker Boiled Rice (Chinese Takeaway Style)
Equipment
- 1 Small Bowl
- 1 Fine Mesh Sieve
- 1 Rice Cooker
Ingredients
- 1/3 rice cooker cup jasmine rice
- 2/3 rice cooker cup long grain rice
- fresh water
Instructions
Rinse Rice
- In a fine mesh sieve over a bowl, add 1/3 rice cooker cup jasmine rice and 2/3 rice cooker cup long grain rice. Cover with fresh water and mix the rice gently by hand to encourage excess starch from the rice. The water will become cloudy as this happens. Drain the cloudy water, cover the rice again with fresh water and repeat once or twice until the water is clear. Give the rice a final rinse with water, drain well and tip into the rice cooker pot.
Cook Rice
- Add fresh water to the '1' level indicated on your rice cooker. Cook the rice on long grain setting. When the rice cooker indicates the rice is cooked, use a rice spoon to fluff up the rice and leave it on 'keep warm' mode for 10 minutes. Chinese takeaway style boiled rice is now ready to serve.
Do you like this Chinese takeaway style boiled rice recipe? If so, buying a copy of my book might appeal to you! In The Chinese Takeaway Secret you can find a host of restaurant and takeaway style recipes that you can make at home. You’ll learn how to make crispy won ton, lemon chicken, satay sauce, salt and chilli chicken and more! You can buy The Chinese Takeaway Secret in paperback or kindle form here.
- Make your favourite Chinese takeaway dishes at home!According to Statista, as a nation we spend £10 billion each year on takeaways, and in a 2019 poll, Chinese food was voted Britain’s favourite takeaway
- The Chinese Takeaway Secret offers a wide selection of popular recipes that will ensure the reader’s home-made dishes look and taste exactly like those offered by their favourite restaurants
- Make starters and sides from Spring Rolls and Spare Ribs to Satay Skewers and Crispy Won Ton, and with mains for every palette including Chow Mein, Shredded Aromatic Pork Pancakes, Sweet and Sour Chicken, and Foo Yung
- There are delicious sides and traditional street food dishes too – including Dan Dan Noodles, Prawn Crackers and Wok Fried Beansprouts
- With this definitive collection of almost 100 takeaway recipes, you’ll be able to sample incredible Chinese cuisine from the comfort of your own home – and at half the price!
Love the post, I also have green dragon rice but in my rice cooker it comes out too sticky I’m washing properly so I must be using too much water, will the ratio you mentioned work in a rice cooker.?
Thanks Alex – I have to be honest and say I’ve never used a rice cooker although I have been tempted to get one over the years. I use a small pot with a lid and the results are so consistent using the quantities I mentioned that it comes out perfect every time – I’d definitely give it a try with those quantities in your rice cooker. Let me know how it goes!
I saw your story in BBC and really touched by your journey becoming a more confident person due to doing something you enjoy and make friends on the way. Well, as an ethnic Chinese mother (I work full time but love cooking for my family) I want to check your Chinese food ? so I checked this fry rice recipe. Overall the way you cooking is right but pls omit MSG in any ingredient as they are not healthy instead you may find chicken or vegetable stock powder in supermarkets. For frying eggs, no need to add water. For my family, I add chopped ham, sweetcorn and peas too to have nicer mixed colour and more vegetable.
I think I’ll buy some of your books for myself and for children who are leaving for universities or move out.
I hope one day you will overcome your fear and comfortable enough to have cookery workshop or going to school to inspire people or children similar issues like you.
All the best and take care
Thank you so much Helen!