Golden Crusted Rice

Golden Crusted Rice

Recipe By : Womans Day Magazine, un-dated clipping

8 Preparation Time :

Categories : Rice

Amount Measure Ingredient -- Preparation Method -- -- --

4 cups long-grain white rice

6 cups cold water

2 tablespoons salt

3 tablespoons margarine

3 tablespoons water

1 bunch fresh parsley

- In fine strainer, rinse rice well under running cold water.

6 cups water and the salt in 3- to 4-quart saucepan with

15 minutes or just

until rice is cooked but still firm. Turn rice into fine strainer; rinse

with cold water just until steaming stops.

- Wash saucepan well to remove starch residue. Heat margarine and the 3

tablespoons water in saucepan over medium heat until mixture bubbles.

Reduce heat to low; spoon rice into pan, spreading bottom layer evenly and pressing down gently. Surround rim of pan with folded paper towels, leaving

very slight overhang (this insures tight fit of lid).

- Cover, weighting down lid if needed to keep steam from escaping. Cook over

1 hour: unmold immediately or let stand up to

1 hour

stay hot and fluffy). To unmold, uncover pan, invert serving platter over

pan, then turn platter and pan together. Gently lift off pan.

- Use whole parsley to ring (give appearance of a bed of parsley) and chopped as garnish.

365 cals,

5 g fat

mcRecipe / patH 23Au96

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NOTES : WD suggested this recipe as a center price for a party.