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Aloo Gobi
Amazing Stuffing
Asian Eggplant
Basil-Lemon Pasta
Bean Burgers
Best Brownies
Blue Cheese Dressing
Broiled Lemon Garlic Chicken
Butter Cookies
Candy Sushi
Carrot Apple Cake
Ceviche and Margaritas
Chai-spiced Honey Bundt Cakes
Cheese Truffles
Chicken Broth
Chicken Marbella
Chickpea Burgers
Chipotle White Bean Salad
Citrus Chicken
Coconut Green Tea Rice Pudding
Coffee Crème Brûlée
Cumin Crisps
Daikon Pear Salad
Damian - unsorted
Easy Soup
Energy Cookies
Favourites Salad
Fireside Cocktail
Ginger Chocolate Shortbread
Guiness Stout Ginger Cake
Hoisin Ribs
Hot and Sour Soup
Jen's Perfect 3 lb Chicken
Jeremy's Favourite Tea Biscuits
Lemon Pancakes
Menu: Roast Lamb/ Crispy Potatoes/ Chocolate Soup
Mexican Chicken Stew
Million Dollar Chicken
Mint Booze
Mung Bean Soup
Neen Gow
Olive Oil Lemon Cake
Oven BBQ Chicken
Penne with Asparagus and Lemon Cream Sauce
Pomme Lyonnaise
Port Jelly
Potato and Broccoli Frittata
Quiche Bites
Risotto Milanese
Sara's Fried Tofu
Seafood Stew
Simplest Dressing
Soba Noodles
Spicy Orange Beef Stir-Fry
Spinach Strawberry Salad
Squash Soup
Stilton Shortbread
Tapioca Pudding
Theresa's Saag Paneer
Toasted Cheddar Sandwich
Tomato Olive Pasta
Tomato Salad
Veggie Sausage
Wonton Soup with Bok Choy



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.



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)