| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | May 1990 | 1 | servings | |
INGREDIENTS
| 2 | ts | Salt |
| 2/3 | c | Unconverted long-grain rice |
| 1/3 | c | Finely chopped white part of scallion |
| 1 | tb | Unsalted butter |
| 1/4 | c | Thinly sliced scallion greens |
INSTRUCTIONS
In a large saucepan bring 4 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. In a small skillet cook the white part of the scallion in the butter over moderately low heat, stirring occasionally, until it is softened and in a bowl toss the rice with the scallion mixture, the scallion greens, and salt and pepper to taste. Serves 2. Gourmet May 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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