| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Rice & grai, Vegetarian |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Water; * see note |
| 1 |
c |
Long-grain white rice |
| 1/2 |
ts |
Salt; * see note |
INSTRUCTIONS
*You may substitute chicken, beef, or vegetable broth. If using
non-low-sodium broth, omit salt.
In a medium-size (1 1/2-quart) heavy saucepan, combine water or broth with
rice and salt. Bring to a boil and continue to boil, stirring often, until
the water just covers the rice and large bubbles start to form on the
surface. Then cover, and cook on low for 15 minutes. Remove from the heat
and let set 5 minutes. Fluff with a fork.
Makes about 3 cups.
Recipe by: Seattle Times 3/12/97
Posted to MC-Recipe Digest by MsRooby <msrooby@blarg.net> on Feb 24, 1998
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