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Ingredients:
Jim Vorheis
1 cup Unconverted long-grain rice
2 cup Cold water
Touch of sea salt (optional)
Plain Boiled Rice
Instructions:
Put the rice into a bowl, cover with very hot water, and leave to soak
about 8 minutes. Drain, rinse well, and set aside. Put 2 cups water
in a heavy pot or earthenware bean pot, bring to a boil, sprinkle in
the rice, and return to the boil. Cover the pan, turn the heat to
the lowest possible point, and cook until all the water has been
absorbed by the rice, shaking the pot from time to time so that it
does not stick. Test the rice after about 15 minutes; if soft but not
mushy, turn off the heat and leave the rice sitting, still covered,
for a further 5 minutes. Very carefully loosen the rice with a fork,
fluffing it up. Cover again and leave to sit for another 15 minutes.
Add salt if desired.
The Art of Mexican Cooking From the collection of Jim Vorheis
Servings: 2
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
More information:
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