Yield: 6 Servings
|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.
SOUTH BRENTWOOD, ST. LOUIS
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .