Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: BOILED RICE

  3. Categories: Oriental

  4. Yield: 4 servings

  5. 1 c Long-grain white rice

  6. - (uncooked)

  7. 2 c Chicken broth or water

  8. 1/2 ts Salt

  9. Freshly ground pepper

  10. 2- to 3-quart

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

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

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

  14. not quite tender or the liquid is not absorbed,

  15. 2 to 4 minutes longer. Season

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

  17. place in a colander over boiling water, making sure

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

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

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

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

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

  23. tablespoons less water. --


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