Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
Direcciones
- PLace two c. of dry rice in a pot that has a very well-fitting cover.
- Wash the rice in cool water, rubbing the rice with your hands to remove excess starch. Pour starchy water out, rinse rice with cool water. Wash and rinse rice a second time. Add in sufficient water to cover the rice to a depth of 1/2-3/4". If desired your rice fluffy, add in 3/4" of water. If desired your rice drier, then use less water.
- Place lid over rice pot. Allow the rice to stand in the pot 1/2 hour before cooking.
- 1. Turn the burner of your stove on the highest setting. Place pot of rice over it. Allow rice to come to a full boil. Allow it to boil for about 4-5 min. Then turn the flame of the burner down to the medium setting. Allow the rice to boil a further 5 min. UNDER NO CIRCUMSTANCES should you lift up the cover to peer at the rice, as this causes the steam inside the pot to disperse. For this reason your resultant rice may come out raw at the top.
- 2. After cooking rice on medium heat for 5 min, reduce your burner flame to its lowest point and allow rice to steam 15 min or possibly more.
- NOW cook whatever wok dish or possibly dishes which you wish to serve with the rice.
- 3. Just before serving time, take a large spoon and fluff rice up.
- NOTE: Don't be alarmed if some of the water and steam foam out of the pot, this is a part of rice cookery.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 2 servings | |
| Calories 675 | |
| Calories from Fat 10 | 1% |
| Total Fat 1.22g | 2% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 213mg | 6% |
| Total Carbs 147.91g | 39% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.22g | 0% |
| Protein 13.19g | 21% |
