How to cook long grain rice
1 servings
Ingredients
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Directions
Rice can be classified in three general groups: Short Grain (such as Italian Risotto, Japanese ushi Rice), Glutionous (Starchy and Sticky) and Long Grain (less starchy with nutty fragrance like Basmati or Jasmine). Here's an easy way to cook Jasmine Rice: 1. Rinse 3 cups of long grain rice in a medium saucepan under COLD running water to get rid of any extra starch. 2. Swish around with your fingers. Strain and repeat a few times until water clears. 3.
Add water to cover rice PLUS depth of your index finger's first joint. 4. Bring to a rolling boil. Reduce heat to the lowest setting.
(If using electric stove top, move pan to another pre-heated burner at low). 5. Cover pot with a tight lid and continue cooking for 20 more minutes. 6. Remove pot from heat source and cover lid with with a folded towel to keep it warm. Let it stand for 5 to 10 minutes, and serve. 7. Fluff hot rice with wooden paddle and serve steaming hot.
Rive kernels should be separated and fluffy. Damage Control ============== WET RICE: If rice is a bit wet insert a cloth towel under the lid to let it soak up extra moisture. UNDERCOOKED RICE: If rice seems a litle undercooked add 1 or 2 tablespoons of water & continue as in STEP 6 for 5 minutes. From Toronto Star Cooking Section Submitted By SAM LEFKOWITZ On 10-08-94
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