Rice |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | 5 minutes | 20 minutes + 15 minutes standing time | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 cups short-grain rice | 2-1/2 cups cold water | |
| 1 | Place the rice in a sieve and wash well under cold running water. Alternatively, place the rice in a bowl, cover with water, then drain; repeat this process several times until the water runs clear. |
| 2 | Add drained rice to a large heavy-based pan and add the cold water. Bring to boil, cover with a tight-fitting lid and reduce heat to low. Simmer for 15 minutes, then turn the heat up to high for 30 seconds. Remove the pan from heat and set aside for 15 minutes. Do not remove lid until ready to serve (the steam build-up is essential in the cooking process). |