6. New Rice 新米饭

Ingredients:

原料

New Rice - 1 padi

新米 -1.5kg

Clean Water - 3 padi 净水 -4.5kg

Method:

Clean and drain the new rice. 淘米，沥干水分。

Take 3 padi of clean water placed in a pot which can hold 5 padi of water. 容量至少为7.5升的锅内放入4.5公斤的水。

Add the rice once the water starts to boil and stir it well. 水沸后加入米，混合均匀。

Stir in the rice well with the boiling water. Cover the pot with a lid. 水米搅拌均匀。盖上锅盖。

Few minutes later stir it again until the rice is 3/4th cooked and mix well again. 几分钟，当米3/4分熟的时候，再次搅拌均匀。

Cover the pot with wet cloth and drain the congee. Place on the warm stove, mix well for 5 minutes and keep aside. 锅上盖上湿布，沥干水分。放置于温暖的炉子上，搅拌五分钟取下。

Note: 3/4th rice cooked estimation - the rice will be soft upon touching and existence of white steam throughout the mouth of the pot.

注：判断米3/4熟的方法--米的触感变软，且锅边有白色蒸汽。

Note: New rice has a tendency to overcook. To avoid, soak the rice for 15 minutes in warm water (where steam starts to arise) then add into the boiling water. Some instead, before mixing the rice in plain water, they add 3/8 spoon of ghee so it will prevent from overcooking. 注：新米易煮糊。为防止煮糊，先将米在温水中浸泡十五分钟（当气泡开始上升时），然后再加入沸水煮。或者，在加入水之前，混入3/8匙的印度酥油。