Wash the rice thorougly in several changes of water and put in a bowl. Add enough water to cover the rice by at least 1-inch. Soak rice for 1/2 to 4 hrs. Drain the rice. Discard the soaking water. In a deep pot, bring a large quantity of water - as for cooking pasta- to a boil over high heat. Add the drained rice, stir briefly to prevent the rice from settling. When the water returns to a boil, set the timer and cook the rice exactly 4 mins. Drain rice in a large sieve over the sink. Transfer the rice to a heated platter and serve immediately. Recipe by: Julie Sahni posted to eat-lf by Reggie Dwork Posted to EAT-LF Digest by Penchard@aol.com on Jul 19, 1999,
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|Serving Size: 1 Serving (204g)|
|Recipe Makes: 4|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 7.3mg||0 %|
|Potassium 68.4mg||2 %|
|Total Carbohydrate 44.9g||13 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 44.1g|
|Protein 4g||6 %|
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Calories per serving: 205
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