RECIPES

2 cups long grain rice (Carolina or such)
2  1/2 cups cold water

Make sure your saucepan has a good, close-fitting lid.

Measure the rice carefully and rinse it very thoroughly under cold water, until the water runs out clear. Let the rice drip-drain in  the strainer for 5 minutes.

Measure the water in the saucepan carefully, and add the rice.

Place on a high flame and bring to a boil.

Boil, uncovered for one minute.

Reduce the flame to very low and cover. Cook, covered, for 10 minutes.

Turn the fire off, and leave the rice, undisturbed and covered, for 20 minutes.

Leftovers of this rice make good fried rice: On a high fire, in a few tablespoons of oil, combine chopped scallion, little carrot bits, frozen peas, ham bits and cooked scrambled egg. Add the rice, breaking it up well, and season with a drop of sesame oil and some soy sauce.

HEAVENLY DETACHMENT RICE (5 or 6 servings)

This is interesting, because you don't really measure the water. You measure the time.

Measure the rice carefully and rinse it very thoroughly under cold water, until the water runs out clear. Let the rice drip-drain in  the strainer for 5 minutes.

In a large saucepan, bring a good amount of salted water to a rolling boil. If you need everything spelled out, let's say 12 cups water and 2 tablespoons salt. Less would be fine too.

With some of the butter, generously butter the inside of a oven-proof  glass bowl or loaf pan. Dispose your oven racks to make sure the bowl will fit, and preheat your oven to barely 325F.

Throw the drained rice into the boiling water and stir once.

When the water boils again, set a timer for exactly seven minutes.

Quickly throw the rice back through the strainer and let drain for about one minute.

Spoon the parboiled rice into the buttered bowl or pan. Smooth a bit. Dot with the rest of the butter, cut up into little cubes, and cover tightly with foil.

Bake for 25 minutes. Uncover and fluff with a fork.

For a touch of exoticism drip two drops of yellow food coloring on the rice before covering with the foil. Do not stir! After baking and fluffing you will have a few yellow kernels here and there, a spectacular accompaniment for Tandoori chicken .