Recipe - Golden Crusted Rice

4 cup Longgrain white rice
6 cup Cold water
2 tablespoon Salt
3 tablespoon Margarine
3 tablespoon Water
1 bn Fresh parsley

~ In fine strainer, rinse rice well under running cold water. Place rice,
the 6 cups water and the salt in 3 to 4quart saucepan with nonstick
finish. Bring to boil over medium heat; boil 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 low heat 1 hour: unmold immediately or let stand up to
1 hour (rice will 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 ]
Posted to MCRecipe Digest V1 #214

Date: Fri, 23 Aug 1996 12:34:07 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
NOTES : WD suggested this recipe as a center price for a party.