| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ethnic, Rice dishes |
4 |
servings |
INGREDIENTS
| 1 |
c |
Basmati rice |
| 5 |
c |
Water |
| 1 |
ds |
Salt; optional |
INSTRUCTIONS
Wash the rice thorougly in several changes of water and put in a
bowl. Add enough water to cover the rice by at least 1-inch. Soak
rice for 1/2 to 4 hrs. Drain the rice. Discard the soaking water.
In a deep pot, bring a large quantity of water - as for cooking
pasta- to a boil over high heat. Add the drained rice, stir briefly
to prevent the rice from settling. When the water returns to a boil,
set the timer and cook the rice exactly 4 mins. Drain rice in a large
sieve over the sink. Transfer the rice to a heated platter and serve
immediately.
Recipe by: Julie Sahni posted to eat-lf by Reggie Dwork
Posted to EAT-LF Digest by Penchard@aol.com on Jul 19, 1999,
converted by MM_Buster v2.0l.
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