Rinse 2 cups long-grain rice in a 2-3 quart pot with thick bottom. Pour off
milky water; when clear, add fresh water to measure 1 inch above rice.
Bring rice to vigorous boil with pot covered (if desired, you may leave pot
uncovered.) When water has evaporated, reduce heat to simmer and steam with
pot covered for about 20 minutes. Fluff with fork before serving. Serves
4-6.
MRS DANIEL TONYMAN (SUSIE)
FORT WORTH, TX
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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