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  Rice 3 Ounce
  Boiling salted water 2 Cup (32 tbs)

Allow 3 oz.
rice per serving; do not wash the rice.
Use a large pan (6 pints — 8 oz.
rice) full of boiling salted water.
Put the rice in and bring to the boil again, then cook fast for about 20 minutes.
The time varies so it is best to test by tasting.
Do not overcook, have it only just tender.
Strain through colander, shake well.
Place rice in a heated oven dish, on the shallow side in which the rice can be served.
Cover with napkin or greaseproof paper and place in moderate oven with the elements turned off or the rice will dry out.
Leave for 10 minutes.
If warmer draw is used, leave in a little longer.

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