| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Rice |
8 |
Servings |
INGREDIENTS
| 4 |
c |
Long-grain white rice |
| 6 |
c |
Cold water |
| 2 |
tb |
Salt |
| 3 |
tb |
Margarine |
| 3 |
tb |
Water |
| 1 |
bn |
Fresh parsley |
INSTRUCTIONS
~ In fine strainer, rinse rice well under running cold water. - Place rice,
the 6 cups water and the salt in 3- to 4-quart saucepan with nonstick
finish. Bring to boil over medium heat; boil 15 minutes or just until rice
is cooked but still firm. Turn rice into fine strainer; rinse with cold
water just until steaming stops. - Wash saucepan well to remove starch
residue. Heat margarine and the 3 tablespoons water in saucepan over medium
heat until mixture bubbles. Reduce heat to low; spoon rice into pan,
spreading bottom layer evenly and pressing down gently. Surround rim of pan
with folded paper towels, leaving very slight overhang (this insures tight
fit of lid). - Cover, weighting down lid if needed to keep steam from
escaping. Cook over low heat 1 hour: unmold immediately or let stand up to
1 hour (rice will stay hot and fluffy). To unmold, uncover pan, invert
serving platter over pan, then turn platter and pan together. Gently lift
off pan. - Use whole parsley to ring (give appearance of a bed of parsley)
and chopped as garnish.
365 cals, 5 g fat
[mcRecipe / patH 23Au96 ]
Posted to MC-Recipe Digest V1 #214
Date: Fri, 23 Aug 1996 12:34:07 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : WD suggested this recipe as a center price for a party.
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