Ingredients

Method

You will need a 23-24cm heavy based pan for this recipe. Wash the rice thoroughly but gently not to break the rice. Place in the pan with the water and bring to the boil. Once boiling turn the water down to a simmer and cook covered for 40-45 minutes. the rice should be crusty on the bottom of the pan.

Remove any of the rice that is loose on the bottom and add the oil by sprinkling it all over the rice and continuing to cook the rice for 5 minutes on a very low heat.

The crust should just lift up off the bottom of the pan. If it is not lifting add a further teaspoon of oil and cook until it becomes loose on the bottom. Place on a plate uncovered and allow to cool completely.

The rice cake will keep for a few days but do not cover it as it will go soggy. You can eat it as a snack, hot seasoned with salt or use it deep fried in many Chinese dishes.