| How To Cook: |
|
|
1. Wash the rice in several waters and place in a saucepan with the cold water and salt.
|
2. Cover and bring slowly to the boil once, reduce heat and stir with a fork so that it does not stick.
|
3. Boil without stirring for about 30-40 minutes or until the rice is tender.
|
4. Drain and shake gently over the heat to dry.
|
5. Season with salt, pepper and butter.
|
|
TIP:
|
|
As a variation, add sautéed mushrooms and a little chopped parsley to the cooked rice; chicken stock may be used instead of plain water.
|
| |
