Boiled Rice

Title: BOILED RICE

Categories: Oriental

Yield: 4 servings

1 c Long-grain white rice

- (uncooked)

2 c Chicken broth or water

1/2 ts Salt

Freshly ground pepper

2- to 3-quart

saucepan, and bring to a boil. Stir once or twice.

Lower heat to a simmer. Cover with a tight-fitting lid

or heavy-duty foil and cook 15 minutes. If the rice is

not quite tender or the liquid is not absorbed,

2 to 4 minutes longer. Season

with salt and pepper. Fluff with a fork. To reheat,

place in a colander over boiling water, making sure

the water does not boil into or soak the rice, but

only steams it. The rice will stay fluffy as long as

the water doesn't evaporate. In restaurants it is kept

this way for hours. Cover the rice to prevent the top

layer from drying out. TIPS: For drier rice, use 2

tablespoons less water. --