| 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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