INGREDIENTS

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