Ingredients
4 c. long grain white rice
1/2 c. melted butter, shortening or vegetable oil
1/3 c. salt
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
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Rinse rice under cold running water. Add salt and enough cold water to cover rice by 1-inch and allow to soak for at least 3 to 4 hours. Drain. Add rice to 15 cups boiling water while slowly stirring. Continue to boil until the rice is tender. After thoroughly draining in a strainer, rinse with cold water to remove starches. Drain again. In a saucepan, combine grease and 1/6 cup water. Pour 1/4 of this mixture into the bottom of pot and add rice. Poke a few holes in the rice, pouring the rest of the mixture over the rice and into the holes. Wrap the lid of the pot with a dish towel and use to cover the rice. Cook on medium heat for 10 minutes followed by an additional 15 to 20 minutes on low heat. Serves 8.