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Long Grain White Rice picture

Long Grain White Rice

Cooking rice isn't difficult, but there is a little technique involved. Try this (almost) fool-proof method for cooking white rice.

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  • 2 tablespoons peanut, canola or olive oil
  • 1 cup long grain white rice
  • 2 cups hot water (as hot as you can get it from the tap)

Serves 4

  1. Place the rice in a mesh sieve or colander and rinse it well under cold, running water until the water runs clear.
  2. In a medium, wide saucepan heat the oil over medium heat. When hot, add the rice and cook, stirring, for about 2 minutes.
  3. Pour the hot water over the rice (careful - it will hiss and spit!)  Stir well and bring the water to a boil.
  4. Cover the pot, turn the heat down as low as possible, and cook undisturbed for 15 minutes.
  5. Check the rice to make sure all of the water has been absorbed. (If not, cover the pot and cook for a few more minutes.) Fluff the rice with a fork, taste and add salt and pepper as desired, and serve immediately.  Alternatively spread the rice on a baking tray to cool. You can reheat it later over low heat in a saucepan with a tablespoon of water, or freeze the rice for later use.

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