Li Mi Fan 沥米饭 Recipe: Traditional Chinese Rice Cooking

Rice isn’t just a side dish, it's comfort, memory, and connection. Growing up in Chengdu, my grandmother taught me how to cook Li Mi Fan (沥米饭), a method she learned long ago. Every time I cook it now, I’m taken back to the kitchen we shared, the steam rising, the sounds of the wok, and the flavor that felt just like home. Some things never change… and some flavors stay with you forever.

What is Li Mi Fan (沥米饭)

The word “Li” (沥) means “to drain.” With this method, rice is boiled first in plenty of water, then drained before being steamed. This two-step process removes excess starch and gives the rice a fluffy, tender texture where every grain stands apart.

This was the most common way to cook rice before electric rice cookers appeared in Sichuan, China. It’s still loved in many Sichuan and southern households.

Ingredients

• 500 g rice

• 2000 ml water

Instructions

1. Wash the rice
Place the rice in a large bowl and add water. Swirl gently with your hand, then pour out the cloudy water. Repeat at least three times until the water runs clearer. This removes excess starch for a better texture.

2. Boil the water
In a wok or large pot, bring 2000 ml of water to a boil over high heat.

3. Add the rice
Add the washed rice carefully into the boiling water. Stir a few times to prevent sticking. Cook for about 8–10 minutes, until the grains are half cooked—soft outside but firm inside.

4. Drain the rice
Set a colander over a large bowl. Pour in the rice and let the water drain away.
This water is called Mi Tang (米汤), or rice soup. Save it—it’s simple but precious.

5. Steam the rice
Transfer the drained rice into a steamer and spread it evenly. Steam over high heat for 15–20 minutes until the rice is fluffy and fully cooked.

6. Serve and enjoy
Fluff the rice gently with chopsticks. Serve it as the base for any meal or alongside your favorite dishes.

The Story and Benefits of Mi Tang (米汤)

When I was little, my grandma used Mi Tang in many ways. Sometimes she would use it to cook green vegetables, saying it made them sweeter and more nourishing. Other times, I would drink it warm, straight from a bowl.

In Traditional Chinese Medicine (TCM), Mi Tang is considered gentle, slightly sweet, and neutral in nature. It helps to:

• Soothe the stomach and spleen, supporting digestion.

• Replenish fluids and ease mild fatigue or dehydration.

• Calm the body after illness or when appetite is weak.

It’s one of those simple, humble foods that quietly heal, like many traditional Chinese home remedies passed down through generations.