INGREDIENTS

INSTRUCTIONS

1. In a large saucepan, bring water to a boil and add rice. Cover and
reduce heat. Cook for 50 minutes to 1 hour. Do not lift cover during
required cooking time.
2. Put sesame seeds and salt in a heavy skillet. Cook over medium high
heat, stirring constantly, until seeds begin to pop. Reduce heat and
continue stirring until seeds take on a rich nut-brown colour, about 5
minutes.
3. Add salted seed mixture to rice and stir in just before serving. Makes
8-10 servings.
NOTES : This book appears to have been produced as a fundraising project
for Mount Sinai Hospital Auxiliary in Toronto, Canada. I don't know when it
was published. I have chosen to use the metric units listed at the right
side of the recipe. Alternatively use the following conversions for the
purpose of this recipe only: 1 L = 4 cups, 500 mL = 2 cups, 30 mL = 2
Tablespoon, 1 mL = 1/4 teaspoon.
Recipe by: The Good Table: Easy Gourmet Recipes, p. 93 - see note
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Nov 19,
1998, converted by MM_Buster v2.0l.

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