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Steamed Rice

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Source: Casual Cuisines of the World - Cantina

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Active Time:  10 Minutes
Total Time:  30 Minutes
Yield:  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.

RECIPE INGREDIENTS

2 cups long-grain white rice

3 cups water

2 tablespoons unsalted butter

1 teaspoon salt

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DIRECTIONS

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: Yield: Makes about 5 cups; serves 6

Calories:

259

Fat. Total:

Fiber:

Carbohydrates, Total:

49g

Sodium:

391mg

% Cal. from Fat:

14%

Cholesterol:

10mg

Protein:

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