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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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Directions: Basics for new cooks:
in saucepan, bring water and salt to boil; stir in rice. cover and reduce
heat to low; simmer white rice for 20 minutes, brown rice for 40 minutes,
or until rice is tender and liquid is absorbed. Makes 2 cups, or 2
servings.
Source: Canadian Living magazine, Apr 95
Presented in article by Elizabeth Baird: "Only The Best"
Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Ingredients:
1 1/3 Cup(s) Chicken bouillon powder
2/3 Cup(s) Rice or brown rice |
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