| 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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