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Cooking Basic brown basmati and long -grain rice Recipe

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This recipe for Cooking Basic brown basmati and long -grain rice, by , is from The Kropf-Higgins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Judy Elaine Kropf

Category:
Category:

Ingredients:  
Ingredients:  
cups dry rice----Cups water----salt-------------yield
1------------------1 3/4------------pinch----------3 cup
1 1/2-------------2 1/2------------pinch----------4 1/2
2------------------3 1/4------------1/4 tsp.--------6

Directions:
Directions:
In a heavy 2 quart Dutch oven or saucepan, combine the rice and cold water. Let sit for 30 minutes. Add Salt (if using). Bring to a boil. Cover reduce heat and simmer until tender (a grain halved crosswise should be all one color throughout) 30-40 minutes. If all the water is absorbed and rice is not done sprinkle top with 2- 3 tablespoon water (do not stir) and continue cooking over low heat 5 more min. When rice is tender or just short of done turn off and allow to sit 5 min. Fluff up and serve.

Number Of Servings:
Number Of Servings:
see table above
Personal Notes:
Personal Notes:
Oven baked: Once grains and water have come to a boil, cover and bake in the center of an oven preheated to 30.

 

 

 

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