| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Cklive05 | 1 | servings |
INGREDIENTS
| 1 1/2 | c | Long-grain white rice; not converted, |
| Or brown rice | ||
| 3 1/2 | c | Water -; (to 4 cups) |
INSTRUCTIONS
Put rice in a 3-quart heavy saucepan and, using your fingers as a rake, rinse under cold running water. Drain rice in a colander. In pan bring water (3 1/2 cups for white or 4 cups for brown) to a boil with rice. Simmer rice, covered, over moderately-low to low heat until steam holes appear on surface and water is absorbed, about 16 minutes for white rice and 35 to 40 minutes for brown. With a fork fluff rice and spread in a shallow baking pan. To cool rice completely, spread in a shallow baking pan. Chill rice, covered with plastic wrap, at least 12 hours. Rice may be made 2 days ahead and chilled in a sealable plastic bag. This recipe yields 7 cups. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9099 broadcast 04-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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