| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Oriental |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Long-grain white rice (uncooked) |
| 2 |
c |
Chicken broth or water |
| 1/2 |
ts |
Salt |
|
|
Freshly ground pepper |
INSTRUCTIONS
PUT RICE AND WATER or broth in a 2- to 3-quart saucepan, and bring to a
boil. Stir once or twice. Lower heat to a simmer. Cover with a
tight-fitting lid or heavy-duty foil and cook 15 minutes. If the rice is
not quite tender or the liquid is not absorbed, replace lid and cook 2 to 4
minutes longer. Season with salt and pepper. Fluff with a fork. To reheat,
place in a colander over boiling water, making sure the water does not boil
into or soak the rice, but only steams it. The rice will stay fluffy as
long as the water doesn't evaporate. In restaurants it is kept this way for
hours. Cover the rice to prevent the top layer from drying out. TIPS: For
drier rice, use 2 tablespoons less water.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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