| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
St. Louis |
Rice |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Long grain rice |
|
|
Water to cover by 1-1/2 inch |
INSTRUCTIONS
Rinse rice. Add water. Cover tightly. Cook on high flame until water
disappears from top of rice. Simmer for about 20 to 30 minutes until
tender and dry. Rice which adheres to bottom of pan may be fried and used
as garnish for soup.
YEN CHING
SOUTH BRENTWOOD, ST. LOUIS
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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