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AIRBORNE GOURMET
Old School New School Rice
Recipes by Chef David Seard
2024, a new year, a new skill... Rice;
This technique can be used by those without a rice cooker. It is a quick technique that takes about 10 minutes. You can make this early and have it ready and waiting for you. There is no specific amount of rice for this recipe...Let’s Jump In!
To a pot of rice add water and rinse a minimum of 3 times to remove the starch to make it less sticky.
Cover rice with 1/3 inch water, bring to boil covered on med/high heat about 5 minutes until the water has been absorbed. Small holes will appear as the water evaporates. Once the holes stop bubbling continue. You can lift the lid to check if needed. (Do not scorch)
Cover rice with 1/3 inch HOT water, shake the pot to loosen the rice and bring just to a boil on med/high, 2 to 3 minutes approximately. Turn off heat and you’re done. Wait 15 minutes or up to 2 hours, fluff and serve. Or it can be chilled for fried rice etc. ~ Sláinte
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