| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | Mc-recipe, Basics, Rice, *california | 3 | Servings | |
INGREDIENTS
| 1 | c | Basmati rice |
| 1 1/2 | c | Water; plus |
| 1/2 | c | Water; *as directed |
| 1 | tb | Butter or oil |
| Salt; to taste |
INSTRUCTIONS
Place rice in a bowl and rinse with tap water until the water runs clear. Set aside to soak for 10-30 minutes. Heat 1 1/2 - 2 cups water with butter or oil and salt in a small saucepan with tight fitting lid. Drain the rice, and when the water comes to a boil, stir into the pot. As soon as it returns to a boil, lower the heat to the slowest simmer, cover the pot and cook for 10 minutes. Remove from heat with the lid still on, and let rest for 5-10 minutes. Stir well and serve. * Use 1 1/2 cups for very firm rice and up to 2 cups for softer, fluffier rice. The shelf age and source of the rice cause slight variations in the amount of water which will be absorbed. See Also: Narsai's Kitchen c/o KCBS (1997: SF/Berkeley) http://www.kcbs.com/narsai/ Edited by Hanneman Recipe by: Narsai M. David, San Francisco Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 08, 1998
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