Cooking Long Grain Rice Recipe
Ingredients
| 12 oz. long-grained rice | ||
| Butter | 1 Tablespoon | |
| Boiling water | 1 1/2 Pint | |
| Lemon juice | 1 | |
| Salt | 1/2 Tablespoon | |
Directions
Slowly pour 12 oz. long-grained rice, not the pre-cooked variety, into 1 1/2 pints of rapidly boiling water salted with 1/2 tablespoon salt.
Stir once.
Cook uncovered for 15 to 20 minutes.
When the rice is not quite ready, drain in a colander and run cold water over the rice in the colander until thoroughly cold.
Drain well, shaking the colander vigorously.
Place in a well-buttered oven dish.
Store covered in a cool place until next day.
To serve.
Pour over the juice of 1 lemon.
Dot with bits of butter, 1 tablespoon in all.
Place uncovered in a moderate oven 350°F, Reg 4 for about 20 minutes.
Stir once during this time.
Stir once.
Cook uncovered for 15 to 20 minutes.
When the rice is not quite ready, drain in a colander and run cold water over the rice in the colander until thoroughly cold.
Drain well, shaking the colander vigorously.
Place in a well-buttered oven dish.
Store covered in a cool place until next day.
To serve.
Pour over the juice of 1 lemon.
Dot with bits of butter, 1 tablespoon in all.
Place uncovered in a moderate oven 350°F, Reg 4 for about 20 minutes.
Stir once during this time.
Chef
