| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | California | Gma2 | 1 | Servings |
INGREDIENTS
| 2 | c | Long-grain rice |
| Water |
INSTRUCTIONS
Texas or California long-grain rice are the most common types served in Chinese restaurants. I enjoy Jasmine rice (from Thailand) and Basmati rice (from India), which require 1/2 cup more water and up to 10 additional minutes of cooking time. Cooked rice stays warm in the pot for 15 to 20 minutes. Cooked and cooled rice may be sealed, refrigerated, and/or frozen for several days. Excellent for fried rice. Rice should be rinsed repeatedly and thoroughly before cooking. Place the rice in the pot, and using approximately 4 or 5 cup of water, rub the rice between your hands. Change water and repeat until water is clear. (Initially, the water will be quite milky, due to the residue left from the milling process.) When the rice water is clear, give it a final rinse and add fresh water to measure 1 inch above the rice level. Bring the pot of rice to a boil, and when visible water begins to evaporate, cover and lower heat to simmer for approximately 15 minutes. Remove lid, and fluff the rice up with chopsticks before serving. From In the Chinese Kitchen With Shirley Fong-Torres (Pacific View Press, copyright 1993 by Shirley Fong-Torres). Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 411
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3.6mg
Potassium: 110.7mg
Carbohydrates: 89g
Fiber: 1.3g
Sugar: <1g
Protein: 8.5g