INGREDIENTS

INSTRUCTIONS

1.  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.
2.  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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