Steamed rice #3

Yield: 6 Servings

Measure Ingredient
1 cup Long grain rice
Water to cover by 1-1/2 inch

Rinse rice. Add water. Cover tightly. Cook on high flame until water disappears from top of rice. Simmer for about 20 to 30 minutes until tender and dry. Rice which adheres to bottom of pan may be fried and used as garnish for soup.

YEN CHING

SOUTH BRENTWOOD, ST. LOUIS

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

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