| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
California |
Side, Dishes |
5 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
| 2 |
tb |
Vermouth or dry white wine |
| 1 1/2 |
tb |
Minced fresh ginger |
| 1 |
tb |
Butter or margarine |
| 1/2 |
ts |
Salt |
| 1 |
c |
Long-grain white rice |
INSTRUCTIONS
1. In a small, heavy saucepan combine the water, vermouth, ginger, butter,
and salt. Bring to a boil, reduce heat to low, and stir in rice.
2. Cover saucepan and cook for 15 to 20 minutes, or until all the liquid is
absorbed. Toss gently with a fork before serving.
Recipe By : the California Culinary Academy
From: Stephanie Da Silva
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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