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P L A I N B O I L E D R I C E INGREDIENTS 2 cups Basmati rice or long-grain rice 1&1/2 cups each, beef or chicken stock and water 1-2 tbsp margarine or low-fat butter, or oil as preferred. Method Wash rice 2 to 3 times in cold water; soak in barely covered water for 8 to 10 minutes. Pour stock & water along with salt in a heavy, large skillet or a pot & bring to boil uncovered. When boiling, pour drained rice into it and cook for 8 to10 minutes, or until rice is nearly cooked. Remove rice from the flame & drain. Bring rice once again to very-low flame & cook for 3 to 5 minutes, or until water is fully absorbed and rice is done. Serves 4-6 Note: When cooking plain boiled rice, I always cook doubled the needed quantity and then I refrigerate the balance for later use. Properly refrigerated with no disturbances in the flow of electricity, rice can be kept up to 5-6 or even 7 days. There are many wonderful ways of dressing up cooked rice. Check Rice with Mushrooms

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by The Anta Kadi and Recipes