INGREDIENTS

INSTRUCTIONS

Pour the rice into a cooking pot. Fill the pot nearly to the brim  with
cold water, then pour the water out. The rice will remain at the
bottom of the pot. Repeat this process 4 or 5 times, or until the
water seems quite clear. Rinsing the rice in this manner eliminates
any excess starch. Cover the rice with 2 cups water and let it stand
for 30 minutes. Bring to a boil, reduce the heat and steam for 20
minutes or until dry.  Generally speaking, if Americans are to be
served, use 1/2 cup  uncooked rice for each person. Double the amount
if cooking for  Koreans, especially Korean men.  From: The Korean
Cookbook, By Judy Hyun  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: 17
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 12.1mg
Potassium: 858.3mg
Carbohydrates: 50.6g
Fiber: 0g
Sugar: 0g
Protein: 0g