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RECIPES

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Menu: Roast Lamb/ Crispy Potatoes/ Chocolate Soup
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Wonton Soup with Bok Choy

Rice

   

Basic cooked white rice - yield: 3 cups

Use 2 cups water for soft, tnder rice or 1 3/4 to 1 7/8 cups for firmer
grains. Use 1/4 cup less, either way, when cooking medium grain white
rice. Do not stir except as directed, or the rice will turn gummy.

Method I:

Bring to boil in a saucepan:
1 3/4 to 2 cups of water
1 tablespoon of butter or vegetable oil (optional)
1/4 to 1/2 teaspoon salt

Add and stir once:
1 cup long-grain white rice

Cover and cook over very low heat until all the water is absorbed, 15 to
18 minutes. Do not lift the cover before the end of cooking. Let stand,
covered, for 5 to 10 minutes before serving.

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BASMATI RICE, MICROWAVE METHOD FOR COOKING

2 cups unrinsed Basmati rice
3 cups cold water

Put basmati and cold water in a 3-quart microwave-safe dish and cook on
high, uncovered, 15 minutes, or until steam holes appear in rice. Cover
dish and cook on high 5 more minutes. Let rice stand, covered, 5 minutes
and fluff with a fork.

(tip: when I make basmati rice to accompany curry or other Indian dishes, I
add a few cracked-open cardamom pods to the uncooked rice. As the rice cooks, the
cardamom scents and flavours the rice)

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For a first time rice maker, this is no fail if you follow it exactly (personally, I prefer 12 min, not 15)