| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Niger | 4 | Servings | |
INGREDIENTS
| 2 | c | Jasmine rice; or other longgrain white rice |
| 3 | c | Cold water |
INSTRUCTIONS
Rinse and drain rice in cold water to remove starch and impurities. Place drained rice and the cold water in a heavy saucepan. Bring the water to a rolling boil, uncovered, over high heat. Stir, reduce the heat to low, cover the pan tightly, and cook for 20 minutes. Remove the covered pan from the heat and let stand 10 minutes without removing the lid. Remove the lid and fluff the rice gently with a fork or rice paddle. Serve warm. Yield: 5 cups c.1997, M.S. Milliken & S. Feniger, all rights reserved TAMALES WORLD TOUR SHOW #WT1A08 NOTES : Formatted by Holly Butman Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #811 by Holly Butman <butma001@acpub.duke.edu> on Sep 26, 1997
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