Recipe - Steamed Rice ( Khow Jow Or Khow Suay )

Rice
Water

This is a fool proof way of cooking any amount of rice.

Wash rice well. Place rice into sauce pan. Add water until it covers the
rice. To gauge the correct amount of water the water should come up to the
first joint of the index finger. Boil the rice until the rice is at surface
level then close the lid and turn the heat down low. The rice should be
cooked in about 10 minutes or when all the water is absorbed. Check
periodically.

I use this method but have a rice cooker. No measuring required. With the
old harder rice add more water.

Created by Philip Thornton May 12, 1993

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini