Short Grain White Rice Recipe

From Dorothy McNett's Recipe Book.

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Short Grain White Rice

To make for Sizzling Rice

1 cup short grain rice
2 cups water

Bring to boil and reduce to simmer. Simmer about 20 minutes, or until rice is tender. To continue on for Sizzling Rice, turn off heat and let stand for 30 minutes. Turn rice into into a wide frying pan, (non-stick is a good choice, otherwise brush with a little oil) pack in an even layer about 1/2 inch thick. Cook over low heat about 1 hour. Turn layer of rice and cook another hour until rice is very dry. When cool, break into 2 inch squares and store in airtight container. To cook sizzling rice, pour oil to a depth of 1 inch in a small deep pan. Heat to 375 degrees. Cook rice squares, 2-3 at a time, until golden. While hot, drop a square or a portion in any hot soup or sauce. Make a big deal of the "sizzle".

Recipe created 2005-05-10.

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