Steamed Rice ( Khow Jow Or Khow Suay )
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Rice | 1 | Servings | ||
INGREDIENTS
| Rice | ||
| Water |
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
A Message from our Provider:
“God: the most lovable person in the universe”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g