Boiled Rice #2
Yield: 6 Servings
2 c Long grain rice Cold water Rinse 2 cups long-grain rice in a 2-3 quart pot with thick bottom. Pour off milky water; when clear, add fresh water to measure 1 inch above rice. Bring rice to vigorous boil with pot covered (if desired, you may leave pot uncovered.) When water has evaporated, reduce heat to simmer and steam with pot covered for about 20 minutes. Fluff with fork before serving. Serves 4-6. MRS DANIEL TONYMAN (SUSIE) FORT WORTH, TX From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.