Smothered Rice (lf) – We Love God!

Be much alone with God. Do not put Him off with a quarter of an hour morning and evening. Take time to get thoroughly acquainted. Talk everything over with Him. Pour out every thought, feeling, wish, plan, and doubt to Him. He wants converse with His creatures. Shall His creatures not want converse with Him? He wants, not merely to be on “good terms” with you, if one may use man’s phrase, but to be intimate. Shall you decline the intimacy and be satisfied with mere acquaintance? What! Intimate with the world, with friends, with neighbors, but not with God? That would look ill indeed. Folly, to prefer the clay to the potter, the marble to the sculptor, this little earth and its lesser creatures to the mighty Maker of the universe, the great “All and in all!”

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Grains	Caspian	Basic, Healthwise	6	Servings

INGREDIENTS

3	c	Basmati rice, long grain
2	t	Salt
5 1/2	c	Water
2	T	Olive oil

INSTRUCTIONS

This is the simplest way of cooking Persian rice. 1. Pick over and
wash 3 cups of rice 5 times in warm water.  2. Place rice, salt, and
water in a deep non-stick pot. Bring to a  boil over high heat, then
reduce heat and simmer for 15 to 20 minutes  over medium heat (do not
cover the rice). Gently stir the rice with a  wooden spoon a few times
while it boils.  3. When the rice has absorbed all the water, pour the
oil over it and  stir through gently with a wooden spoon. Reduce heat.
4. Place a clean dish towel or 2 layers of paper towel over the pot
and cover firmly with the lid on to prevent steam from escaping. Cook
40 minutes over low bleat. Remove the pot from heat and allow to cool
for 5 minutes on a damp surface without uncovering.  5. Gently taking
one skimmer or spatula full of rice at a time,  without disturbing the
bottom crust, place the rice on a serving  platter. Mound rice in shape
of a cone.  6. Detach the crust from the bottom of the pot using a
wooden spatula.  Place on a small platter and serve.  Copyright (c)
1994 by Najmieh Khalili Batmanglij.  Persian Cooking  for a Healthy
Kitchen. Washington, D.C: Mage (Pub 800 - 962-0922)  [prepared for
McRecipe by patH 09/22/1996 (Sun)] Recipe By     :  Persian Cooking for
a Healthy Kitchen  Posted to MC-Recipe Digest V1 #223  Date: Sun, 22
Sep 1996 19:21:47 -0700 (PDT)  From: PatH <phannema@wizard.ucr.edu>
NOTES : Kateh |  Prep 5 mins | cook 1 hr "Kateh is the traditional
dish of the Iranian province of Gilan, by the Caspian Sea. It is a
simple Persian rice. Chelow has the same ingredients as kateh; more
care it taken in the cooking, presoaking, parboiling, and steaming."

A Message from our Provider:

“Jesus: The half has never been told”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 40 Calories From Fat: 40 Total Fat: 4.5g Cholesterol: 0mg Sodium: 781.8mg Potassium: 2.4mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g