Tuesday, September 20, 2005

Basic Steamed Rice

1 1/2 cup rice
1/2 teaspoon salt
Just enough water to rise above rice level to a depth of one inch: Asians measure using index finger from tip to middle of first knuckle.

Over high heat bring to full rolling boil. Stir through with fork ,loosening grains at the bottom of the pan. Reduce heat to simmer, cover with tight fitting lid and do not stir or peek for 20 minutes 20 minutes turn off the heat and let rice stand until ready to serve. Flake gently while transferring to a serving dish.

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