Title: Steamed Rice #3
Categories: Rice
Yield: 6 Servings

1 c Long grain rice
Water to cover by 1-1/2 inch

Rinse rice. Add water. Cover tightly. Cook on high flame until water
disappears from top of rice. Simmer for about 20 to 30 minutes until
tender and dry. Rice which adheres to bottom of pan may be fried and used
as garnish for soup.

YEN CHING

SOUTH BRENTWOOD, ST. LOUIS

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.