Rice: Shanghai Spinach Rice
Source of Recipe
Graham Kerr
List of Ingredients
1 1/3 cups long grain white rice
1 cup chopped spinach loosely packed
1/4 teaspoon Shanghai Coastline Ethmix (see recipe)
6 cups water Recipe
1. Bring the water to a boil in a saucepan. Stir in the rice, swirling around, and bring to a vigorous boil with the lid tipped. Remove the cover and maintain the boil for 10 minutes. Pour the rice and water through a strainer.
2. Add fresh water to the saucepan and bring to a boil over high heat. Set the strainer of rice on top of the saucepan and cover. Reduce the heat to medium and steam for 10 minutes.
3. Turn the heat to the lowest possible setting and thoroughly stir the chopped spinach and the seasoning mix into the rice in the strainer. Leave over very low heat until ready to serve.
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Shanghai Coastline Ethmix
Recipe By: Graham Kerr
7 tablespoons red pepper flakes crushed
2 3/4 teaspoons ground ginger
2 3/4 teaspoons ground anise
Grind to a fine powder.
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