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White Rice Recipe

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This recipe for White Rice, by , is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Craig Carroll
Added: Tuesday, September 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Calrose White Rice
Karo Syrup
Rice Vinegar

Directions:
Directions:
Pour a desired amount of rice into a calendars. I use about a cup and a half for a family of 4. Wash the rice under cold running water. The runoff from the water should be a whitish color. Rinse until that is clear (almost completely clear). Place the washed rice in the cooker and add a little water. Shake the bowl until the rice smoothes out across the bottom of the pan. Insert your forefinger until it just barley touches the top of the rice. Add cold water until it reaches the first joint of your finger. Add about a tablespoon of light Karo syrup and a cap full of vinegar to the rice. Cover and start rice cooker. Do not remove the lid until the rice is done.

This technique works no matter how much rice you use. You can also measure the rice and it will be roughly equal parts of rice to water (1 c. rice, 1 c. water).

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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