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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
Rinse the rice with cold running water until the rinse water runs clear. Drain well and place in a 2 - 2 1/2-quart 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 on 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 the rice. Serve hot.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
270 calories; 0g total fat; 0mg cholesterol; 4mg sodium; 59g carbohydrates; 1g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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