Steamed Rice ( Khow Jow Or Khow Suay )

INGREDIENTS

INSTRUCTIONS

This is a fool proof way of cooking any amount of rice.  Wash rice
well. Place rice into sauce pan. Add water until it covers  the rice.
To gauge the correct amount of water the water should come  up to the
first joint of the index finger. Boil the rice until the  rice is at
surface level then close the lid and turn the heat down  low. The rice
should be cooked in about 10 minutes or when all the  water is
absorbed. Check periodically.  I use this method but have a rice
cooker. No measuring required. With  the old harder rice add more
water.  Created by Philip Thornton   May 12, 1993  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g