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| Kathy Man's Recipe | |||||||||||||||
| Cooking Long-grain Rice Using a Saucepan | |||||||||||||||
| Ingredients: | |||||||||||||||
| 1 cup (8 fluid oz) uncooked rice | |||||||||||||||
| 1-1/2 cups wat | |||||||||||||||
| Method: | |||||||||||||||
| Wash rice with wire mesh strainer. Drain away excess water and put in saucepan. Add water and cover pan. Cook on medium heat until water boils. Then simmer for 15 minutes. Turn off heat. With the lid still on, stand for another 10 minutes. Puff up the rice before serving. | |||||||||||||||
| Yield: About 3 cups cooked rice | |||||||||||||||
| Tips: The amount of water may have to be adjusted according to the adsorption rate of the rice. Buy rice in bulk (10 kg). They are more economical. Rice can be kept in airtight jars for several months in a cool, dry place. | |||||||||||||||