Recipe - Jasmine Rice

2 cup Jasmine rice; or other
longgrain white rice
3 cup Cold water

Rinse and drain rice in cold water to remove starch and impurities. Place
drained rice and the cold water in a heavy saucepan. Bring the water to a
rolling boil, uncovered, over high heat. Stir, reduce the heat to low,
cover the pan tightly, and cook for 20 minutes. Remove the covered pan from
the heat and let stand 10 minutes without removing the lid. Remove the lid
and fluff the rice gently with a fork or rice paddle. Serve warm.

Yield: 5 cups c.1997, M.S. Milliken & S. Feniger, all rights reserved
TAMALES WORLD TOUR SHOW #WT1A08

NOTES : Formatted by Holly Butman

Recipe by: Susan Feniger and Mary Sue Milliken

Posted to MCRecipe Digest V1 #811 by Holly Butman
butma001@acpub.duke.edu on Sep 26, 1997