http://www.foodnetwork.com/food/reci...ml?rsrc=search

I use this recipe and do the long grain rice as I learned a few years back
(after a ton of rice pudding).
I wash the rice 7 times, and then bring it to a boil in slightly salted
water. When it boils, one turns down the burner to low and leaves the pot
covered for 20 minutes.
Then one moves the pot to a cold burner and leaves it there, still covered
for another 20 minutes.
Then the rice is fluffed with a fork, and spread on a cookie sheet for an
overnight cool down.
Next day, break up the lumps and do the thing.



--
Posted via a free Usenet account from http://www.teranews.com