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Steamed Rice

Source: Casual Cuisines of the World - Cantina
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Active Time:  10 Minutes
Total Time:  30 Minutes
  Makes about 5 cups; serves 6
Rice was first carried to Mexico on the 16th-century Spanish trade galleons that plied the waters between Manila and Acapulco. It has been an integral part of the diet ever since, often paired with the country's ubiquitous beans.
2 cups long-grain white rice
3 cups water
2 tablespoons unsalted butter
1 teaspoon salt
Steamed Rice Recipe at
Place the rice in a large bowl (not a colander) and rinse under cold running water for 5 minutes. Drain.

In a saucepan, bring the water to a boil. Add the butter, rice and salt and return to a boil. Reduce the heat to low, cover and cook until the water is absorbed, about 20 minutes.

Remove from the heat and let stand, covered, for a few minutes. Fluff with a fork and serve.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 5 cups; serves 6
Calories: 259
Fat. Total: 4g
Fiber: 1g
Carbohydrates, Total: 49g
Sodium: 391mg
% Cal. from Fat: 14%
Cholesterol: 10mg
Protein: 4g
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