| 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
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