NOT – White Rice
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| Serves | 2 |
| Prep time | 3 hours, 5 minutes |
| Cook time | 20 minutes |
| Total time | 3 hours, 25 minutes |
| By author | Rachel Paris |
This is basic long grain white rice cooked at high altitude without being mushy or half-cooked. Cooked perfectly.
Ingredients
- 2.5 cups water
- 1 cup long grain white rice (soaked in cold water for 3 hours)
Directions
| Step 1 | Place rice and water in a 4 qt sauce pan. Allow to soak for 3 hours. | |
| Step 2 | Drain off water and rinse the rice about 5-6 times until the water is clear (almost clear). | |
| Step 3 | With drained rice in the pot, add 2.5 cups of water to the rice. | |
| Step 4 | On medium high, bring rice to a rolling boil and cook for 5 minutes stirring constantly and the rice has become opaque and the water has reduced. | |
| Step 5 |
Place the lid on the rice and cook on low for 20 minutes. Check at 15 minutes. If the rice is still hard in the middle, cook for another 5 minutes, keeping the lid on. |  |
| Step 6 |
Once done, remove from heat. The rice should be light and fluffy. Use a rice paddle or spoon to fluff the rice by folding it over onto itself. Cover until ready to serve. |  |
