---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BOILED RICE
  Categories: Oriental
       Yield: 4 servings
  
       1 c  Long-grain white rice
            - (uncooked)
       2 c  Chicken broth or water
     1/2 ts Salt
            Freshly ground pepper
  
   PUT RICE AND WATER or broth in a 2- to 3-quart
   saucepan, and bring to a boil. Stir once or twice.
   Lower heat to a simmer. Cover with a tight-fitting lid
   or heavy-duty foil and cook 15 minutes. If the rice is
   not quite tender or the liquid is not absorbed,
   replace lid and cook 2 to 4 minutes longer. Season
   with salt and pepper. Fluff with a fork. To reheat,
   place in a colander over boiling water, making sure
   the water does not boil into or soak the rice, but
   only steams it. The rice will stay fluffy as long as
   the water doesn't evaporate. In restaurants it is kept
   this way for hours. Cover the rice to prevent the top
   layer from drying out. TIPS: For drier rice, use 2
   tablespoons less water.
  
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