INGREDIENTS

INSTRUCTIONS

Wash rice in cool water and drain. In a large pot, put in rice with
water to cover by 3-4". Bring to boil and cook for 6 minutes. Test by
biting a grain of rice: The outside should be soft but the inside
still hard. Transfer rice to a sieve and rinse. Add oil to the pot  and
put wet rice back in. Place a kitchen towel over the pot and  replace
the lid. Cook on low heat for 45-55 minutes, or until fluffy.  At the
bottom of the pot a crunchy layer will form that is everyone's  part.
Makes 10-12 servings.  Per serving: 226 calories, 4 grams protein, 44
grams carbohydrates, 3  grams fat, 0 gram saturated fat, 0 milligram
cholesterol, 3  milligrams sodium.  From Tuscon area newspapers, 1994,
3rd quarter, courtest Mike  Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 40
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g