Long-Grain Rice

In America, most people don't normally rinse their rice before cooking, but it's routine in China. Doing this removes the white powder from polishing and allows the grains to separate during cooking, creating a fluffier effect.

This recipe goes with Shrimp Fried Rice

Yield: 6 cups (serving size: 1 cup)

Ingredients

• 2 1/4  cups  uncooked long-grain rice (such as jasmine or basmati)
• 4  cups  water

Preparation

Place rice in a fine sieve, and rinse with cold running water, stirring with fingers, until water runs clear.

Combine rice and 4 cups water in a saucepan, and bring to a boil. Cover, reduce heat, and simmer for 17 minutes or until the liquid is absorbed. Fluff rice with a fork.

Nutritional Information

Calories:

253 (2% from fat)

Fat:

0.5g (sat 0.1g,mono 0.1g,poly 0.1g)

Protein:

4.9g

Carbohydrate:

55.5g

Fiber:

0.9g

Cholesterol:

0.0mg

Iron:

3mg

Sodium:

3mg

Calcium:

19mg