Real Rice

Author

Unknown

---

Recipe

Measurements	Ingredients
One Cup	Dried Rice
Four to Five Cups	Water (for boiling)
One Heaping Teaspoon	Salt
For Spanish Rice Variation:
To Taste	Chopped Onion
To Taste	Tomato Sauce
For Scrambled Egg Variation:
As Needed	Eggs

---

Instructions

1. In a pot (the card mentions a “special pot”), bring four to five cups of well-salted water to a boil.
2. Add one cup of dried rice.
3. Boil fast and hard with the lid off for a good 20 minutes.
4. Taste the rice; if it’s not soft enough, pour hot water over the rice again in a strainer, and then drain.
5. To steam the rice for a fluffy, dry texture: put a small amount of hot water in the bottom of the pot and bring it to a boil.
6. Place the drained rice in a strainer and set the strainer on top of the pot of boiling water.
7. Take a clean, folded white cloth and place it directly on top of the rice.
8. Cover the pot, reduce heat to low, and let the rice steam. (The card notes this “Makes each rice indiv. Keeps hits dry” and “keeps for 2 hours”).

Variations

• Spanish Rice: Sauté chopped onion and tomato sauce together until tender. Warm the cooked rice up in the sauce.
• Scrambled with Eggs: Scramble eggs with the cooked rice.

---