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Steamed Rice

Source: Casual Cuisines of the World - Far East Cafe
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Active Time:  5 Minutes
Total Time:  35 Minutes
  Makes 5 cups
Most Asian cooks agree that perfectly cooked rice should stick together; under light pressure, however, a clump of rice should crumble into smaller lumps.
2 cups long-grain white rice
2 1/4 cups  water
Steamed Rice Recipe at
Rinse the rice with cold running water until the rinse water runs clear. Drain well and place in a 2 - 2 1/2-qt saucepan. Add the water.

Place the pan over high heat and bring to a boil. Stir briefly and continue boiling until the water on the surface is completely absorbed and small pits have formed in the surface. Cover, reduce the heat to very low and cook, undisturbed, for 20 minutes.

When the rice is done, remove the pan from the heat and let it sit, covered, for at least 10 minutes or for up to 40 minutes before serving.

TO SERVE: Wet a wooden spoon and use it to fluff up the rice. Serve hot.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 5 cups
Calories: 270
Sodium: 4mg
Fiber: 1g
Carbohydrates, Total: 59g
Protein: 5g
% Cal. from Fat: 0%
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