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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Heat 1 cup regular long-grain rice with 1 cup chicken broth, 3/4 cup
water, and 1/4 teaspoon salt to boiling. Cover and simmer on low 18 to 20
minutes until rice is tender and liquid is absorbed.
ORANGE-CILANTRO: After rice has cooked, stir in 2 tablespoons chopped fresh
cilantro and 1/2 teaspoon grated orange peel.
LEMON-PARSLEY: After rice has cooked, stir in 2 tablespoons chopped parsley
and 1 teaspoon grated lemon peel.
ASIAN: Omit salt when cooking rice. After rice has cooked, stir in 2 green
onions, chopped, 2 teaspoons soy sauce, and 1/4 teaspoon Oriental sesame
oil.
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