Copyright©2007- 2010 Donna Goff

Tuesday, August 14, 2007

White Long Grain Rice


2 cups water
1 cup rice (we use Jasmin Rice)
1 teaspoon salt
1 tablespoon butter

Bring two cups water to a boil, add 1 tablespoon butter (the rice will be lightly coated with butter as they drop into the boiling liquid, this will both flavor and keep rice separate), one teaspoon salt. Add one cup rice, cover and reduce heat just below medium. Cook 20 minutes with lid on.

Cold left over rice can be used with veggies, teriyaki sauce, and left over meat for a one dish meal.

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