Steamed Rice #1

INGREDIENTS

INSTRUCTIONS

Let's begin at the beginning. Cooking rice is so simple that I cannot
understand why so many people claim to have trouble with it. Nor can I
understand how people can buy that instant stuff that tastes like the
cardboard box in which it comes. Maybe the box tastes better!
Instructions for cooking perfect rice are simple. Use a heavy covered
saucepan. For size, figure 1-quart capacity for each cup of rice: 1 cup of
rice takes a 1-quart pot; 4 cups, a 4-quart pot. Add 2 cups of water and
1/4 teaspoon salt for each cup of rice. Bring to a boil with the lid off
and keep it off for about 3 minutes. Put the lid on the pot and turn the
heat to very low. Let it cook for 15 minutes and then turn off the heat. Do
not open the lid during this process, and let the pot stand on the burner
for another 5 or 6 minutes. You are now ready to serve.
HINT: ON COOKING RICE. When cooking rice use a heavy
saucepan. If your pans are light stainless steel use a heat
diffuser. It will help keep the heat even on thin
pans.
Remember, rice doubles in bulk so 1 cup will give you 2 cups, or 4
servings of a normal side dish.
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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