Recipe - Rice

1 tablespoon Oil
One half cup Rice to stir fry
1 cup Boiled water plus
1 tablespoon For cooking
One half teaspoon Salt, salt helps firm the
rice

Hi Folks Just chiming in with my training the Methode du France, is
simple and insures great plump firm rice each time

: add 1 Tablespoon Oil per One half cup of rice to stir fry
: add 1 cup boiled water plus 1 tablespoon for cooking
: add 1 teaspoon of Salt per 1 cup of rice, salt helps firm the rice
: *DONOT* Wash rice before cooking, as this removes most of the minerals
and the wash has been washed several times before being packaged;

1. stir fry rice in hot oil on medium high heat in a heavy bottomed sauce
pan, which has a tightly fitting lid; constantly moving to prevent
burning rice, and to insure it's all fried evenly, until translucent
white..

2. have boiled water ready, equal amount to amount of rice used plus
1tblspoon.

3. add salt when rice is finished frying, turn down heat

4. add hot water to rice to cover until water is just 1" above top of rice,
more water is what will make rice sticky. cover with tightly fitting lid

5. cook rice on low for approximatly 1820 minutes covered, peeking
increases the amount of water in the pot, so leave the lid closed.

6. test a grain of rice by pressing against the side of the pot for the
proper level of doneness for your recipe. fluff in a large bowl with a
fork lightly, if desired, otherwise serve right from the pot. store
leftovers in refrigerator
this rice microwaves to warm well, when stored in the refrigerator, or
frozen in a zipper bag or plastic microwave safe container. 1 minute per
ounce on high, fluff with a fork.

I cook 5 cups at a time, use what I need from the container and store it in
my fridge for use durring the week, or freeze it for use later. stores in
the freezer for up to 1 month.

Posted to FOODWINE Digest 26 October 96

Date: Sun, 27 Oct 1996 14:52:15 0500

From: "~REality REsearch.." ausetkmt@CRIS.COM