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  Boiled Rice
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 183
Ingredients:
1 cup Long-grain white rice (uncooked)
2 cup Chicken broth or water
1/2 tsp Salt
Freshly ground pepper
Instructions:
PUT RICE AND WATER or broth in a 2- to 3-quart saucepan, and bring to
a boil. Stir once or twice. Lower heat to a simmer. Cover with a
tight-fitting lid or heavy-duty foil and cook 15 minutes. If the rice
is not quite tender or the liquid is not absorbed, replace lid and
cook 2 to 4 minutes longer. Season with salt and pepper. Fluff with a
fork. To reheat, place in a colander over boiling water, making sure
the water does not boil into or soak the rice, but only steams it.
The rice will stay fluffy as long as the water doesn't evaporate. In
restaurants it is kept this way for hours. Cover the rice to prevent
the top layer from drying out. TIPS: For drier rice, use 2
tablespoons less water.
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