INGREDIENTS

INSTRUCTIONS

Combine the vinegar, sugar, and salt in a small saucepan and heat just to
dissolve the sugar. Remove from heat and pour vinegar mixture into a bowl
to cool. Set aside. Place rice in a heavy-bottomed pot, and add water and
kelp. Cover and heat over medium-high heat just until the boiling point.
Remove the kelp and cover again. After 30 seconds, lower the heat and
simmer 12 to 13 minutes, or until all the water has been absorbed. Turn off
the heat and let the rice stand, covered, for 10 to 15 minutes. Turn rice
into a wide, shallow wooden bowl. Using a flat wooden spoon or rice paddle,
spread the hot rice in a thin layer. Toss rice with horizontal cutting
strokes to keep grains from separating or getting mashed. While tossing,
sprinkle rice with vinegar mixture. While fluffing the rice, cool it
quickly with a hand fan. The tossing and fanning will take about 10
minutes. For easy handling, use vinegared rice before it becomes cold.
Cover the bowl with a damp cloth to keep warm.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1A01 broadcast 10-06-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-22-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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