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Categories:Viewed: 31 - Published at: 9 years ago
Ingredients
- 4 cups long grain white rice
- 6 cups cold water
- 2 tablespoons salt
- 3 tablespoons margarine
- 3 tablespoons water
- 1 fresh parsley
Method
- In fine strainer, rinse rice well under running cold water.
- Place rice, the 6 cups water and the salt in 3- to 4-quart saucepan with nonstick finish.
- Bring to boil over medium heat; boil 15 minutes or just until rice is cooked but still firm.
- Turn rice into fine strainer; rinse with cold water just until steaming stops.
- Wash saucepan well to remove starch residue.
- Heat margarine and the 3 tablespoons water in saucepan over medium heat until mixture bubbles.
- Reduce heat to low; spoon rice into pan, spreading bottom
