Rice文章marylohchieukwuan分析和总结.pdfVIP

Rice 1Fluffy? white flakes in a porcelain bowl. Steam rises and with it, the particular fragrance. Like a kind of incense, it wafts? and weaves so many, many memories. 2 “Rice is served...Come and eat,” Ma calls to no one in particular. With the regularity of clockwork, dinner at our house is always served at 7:30 p.m., and we are gathered at the table for dinner. The meal is eaten in reverent? silence, slowly and with meaningful silence. The plates are emptied and quietly we collect the dishes for washing. This gradually changed, bit by bit as each of us grew busy with work that kept us back at the office. But this I long remember of a family ritual ：we have always had rice for dinner. Rice was served even when we had turkey at Christmas. Pa would always have his ubiquitous? bowl of rice and Ma would always serve it. 3Ma taught me how to cook rice at the age of ten. 4 “Okay, one milk tin full for four people. Empty the tin of rice into this pot. Now, pick out all the sand and unhusked ⑤ rice and if you see any little black crawling weevils?，pick them out and squeeze them to kill them. 5 “Now fill the pot with water. You put both hands in the pot and rub the grains of rice gently between your hands. Now pour out the water and be careful that not a single grain of rice spills with the water. Rice is precious, remember that. 6 “Fill your pot once again and rinse the rice one more time. This time the water should be :almost clear. 7Put your hand there, flat on the top of the rice—now fill the water up to the level of theknuckle of your finger. Too much water and you’ll be eating porridge. Too little, you’ll be eatinguncooked grains which taste like sand. 8 “Let the rice boil for five minutes. Stir and lower the flame. 9 “Stir to make sure that the rice does not stick to the bottom of the pot. Cover and let it cook over a slow flame until the water dries up. Turn off the fire. The