Rice Cooking Ii (4 American servings 4 Chinese servings)
1 cup raw long grain white rice
Water
Rice Cooking Ii and Chicken Broth
Wash the rice as directed in the old recipe. Place the rice in a large saucepan in an even layer. Add adequate cold water to cover the rice by 1 inch. Bring to a boil over high heat. Stir once. Cover and simmer over low heat for 25 minutes until all the water has been absorbed. Do not raise the lid while the rice is simmering. Stir cooked rice slowly to cut off and fluff the grains. If the rice is not used immediately, leave it covered over the bottom potential heat. Do not turn off the heat and then turn it on again or the rice will come to be soft and pasty.
Chicken Broth
1 (4 pound) chicken, quartered
2 1/2 to 3 quarts cold water
1 small onion, quartered
1/2 stalk celery, cut in chunks
3 carrots, peeled and thickly sliced
2 thin slices fresh ginger root 1 tablespoon sherry
1 teaspoon salt
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