Chinese Rice

world.food's picture

Sep. 14, 2011

Ingredients

Rice 2 Cup (32 tbs)
Cold water 4 Cup (64 tbs)
Salt 2 Teaspoon

Directions

Use 2 quart Saucepan no double boiler necessary.

Wash rice thoroughly in cold water! Drain.

Place rice, water and salt in 2 quart Saucepan.

Place over medium-high heat until valve clicks—about 10 minutes.

Reduce! heat to low and boil gently fore exactly 10 minutes.

Remove from heat and allow to stand in warm place for 10 minutes.

DO NOT LIFT COVER ONCE UNTIL END OF THIS TIME.

The water should be absorbed and rice grains sepal- rated.

Serve hot with Chop Suey or use in casserole dishes and desserts.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 338Calories from Fat 5

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 983 mg40.96%

Total Carbohydrates 74 g24.7%

Dietary Fiber 1 g4%

Sugars

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet