Golden Crusted Rice

* Exported from MasterCook *

Golden Crusted Rice

Recipe By : Womans Day Magazine, un-dated clipping
Serving Size : 8 Preparation Time :2:00
Categories : Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups long-grain white rice
6 cups cold water
2 tablespoons salt
3 tablespoons margarine
3 tablespoons water
1 bunch fresh parsley

- In fine strainer, rinse rice well under running cold water.
- Place rice, the 6 cups water and the salt in 3- to 4-quart saucepan with=
nonstick finish. Bring to boil over medium heat; boil 15 minutes or just=
until rice is cooked but still firm. Turn rice into fine strainer; rinse=
with cold water just until steaming stops.
- Wash saucepan well to remove starch residue. Heat margarine and the 3=
tablespoons water in saucepan over medium heat until mixture bubbles.=
Reduce heat to low; spoon rice into pan, spreading bottom layer evenly and=
pressing down gently. Surround rim of pan with folded paper towels, leaving=
very slight overhang (this insures tight fit of lid).
- Cover, weighting down lid if needed to keep steam from escaping. Cook over=
low heat 1 hour: unmold immediately or let stand up to 1 hour (rice will=
stay hot and fluffy). To unmold, uncover pan, invert serving platter over=
pan, then turn platter and pan together. Gently lift off pan.
- Use whole parsley to ring (give appearance of a bed of parsley) and=
chopped as garnish.
365 cals, 5 g fat

[mcRecipe / patH 23Au96 ]

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NOTES : WD suggested this recipe as a center price for a party.