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Plain White Rice

2 cups basmati rice
3 1/2 cups water
1 tsp salt
1 or 2 tbs vegetable shortening

Wash the rice, soak it for fifteen minutes, and let it drain.  Put the
water and salt to boil in a 3-quart saucepan.  Heat the shortening
in another saucepan over medium heat and fry the drained rice,
stirring for a minute or so to saturate the grains evenly with
shortening.  When the grains become translucent, pour the boiling
water into the rice.  Let the water come to a boil again.  Boil
rapidly for 1 minute, and stir once to prevent the rice from
forming clumps.  Cover tightly.  Turn the heat to the lowest
setting and cook for about 15 to 20 minutes or until the rice has
absorbed all the water and is tender and fluffy.

Preparation and cooking time:  30 min.

Hint:  If you want to flavor the rice try adding one of the following:
a little lemon juice, a tiny pinch of turmeric, a few raw cumin
seeds, the skin (not seeds) of a green chilli, a piece of fresh
ginger.






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