|4 cups||Long-grain white rice|
|6 cups||Cold water|
|1 bunch||Fresh parsley|
~ In fine strainer, rinse rice well under running cold water. - Place rice, the 6 cups water and the salt in 3- to 4-quart saucepan with nonstick finish. Bring to boil over medium heat; boil 15 minutes or just until rice is cooked but still firm. Turn rice into fine strainer; rinse with cold water just until steaming stops. - Wash saucepan well to remove starch residue. Heat margarine and the 3 tablespoons water in saucepan over medium heat until mixture bubbles.
Reduce heat to low; spoon rice into pan, spreading bottom layer evenly and pressing down gently. Surround rim of pan with folded paper towels, leaving very slight overhang (this insures tight fit of lid). - Cover, weighting down lid if needed to keep steam from escaping. Cook over low heat 1 hour: unmold immediately or let stand up to 1 hour (rice will stay hot and fluffy). To unmold, uncover pan, invert serving platter over pan, then turn platter and pan together.
Gently lift off pan. - Use whole parsley to ring (give appearance of a bed of parsley) and chopped as garnish.
365 cals, 5 g fat
[mcRecipe / patH 23Au96 ]
~ - - - - - - - - - - - - - - - - - NOTES : WD suggested this recipe as a center price for a party.
Recipe By : Womans Day Magazine, un-dated clipping
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