Rice

This recipe is for plain, delicious white rice.Any leftovers can be used to make fried rice, so you will seldom have to waste this versatile food.

2 c. long-grain white rice, uncooked
3 c. water

1. Place rice in a pan or bowl and wash with cold water. Run your hands through rice and drain when water for washing water becomes cloudy. Repeat until water is clear.
2. Place rice and 3 c. water in a deep saucepan. Do not cover.
3. Put the pan over high heat and bring water to a boil.
4. Reduce heat to medium and cook for 10 minutes.
5. Cover pan tightly and simmer over low heat for 20 minutes, or until all water has been absorbed.

Cooking time: 40 minutes
Serves 4

* Congee, or jook, is a rice porridge that is commonly eaten for
breakfast in China. Basic congee is very simple to make. In a deep
saucepan, combine 1 c. short-grain rice and 8 c. cold water. Bring to a
boil, cover, and reduce heat. Simmer for about 1½ hours, stirring every
now and then to keep rice from sticking to the bottom of the pan. Just
about anything can be added to congee, from veggies and meat to dried
fruit and nuts.To quickly spice up this basic recipe, try topping it with
chopped scallions and fresh, thinly sliced ginger.