*  Exported from  MasterCook  *

                           Golden Crusted Rice

Recipe By     : Womans Day Magazine, un-dated clipping
Serving Size  : 8    Preparation Time :2:00
Categories    : Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          long-grain white rice
   6      cups          cold water
   2      tablespoons   salt
   3      tablespoons   margarine
   3      tablespoons   water
   1      bunch         fresh parsley

- In fine strainer, rinse rice well under running cold water.
- Place rice, the 6 cups water and the salt in 3- to 4-quart saucepan
  with nonstick finish. Bring to boil over medium heat; boil 15
  minutes or just until rice is cooked but still firm. Turn rice into
  fine strainer; rinse with cold water just until steaming stops.
- Wash saucepan well to remove starch residue. Heat margarine and the
  3 tablespoons water in saucepan over medium heat until mixture
  bubbles.  Reduce heat to low; spoon rice into pan, spreading bottom
  layer evenly and pressing down gently. Surround rim of pan with
  folded paper towels, leaving very slight overhang (this insures
  tight fit of lid).
- Cover, weighting down lid if needed to keep steam from escaping.
  Cook over low heat 1 hour: unmold immediately or let stand up to 1
  hour (rice will stay hot and fluffy). To unmold, uncover pan,
  invert serving platter over pan, then turn platter and pan
  together. Gently lift off pan.
- Use whole parsley to ring (give appearance of a bed of parsley) and
  chopped as garnish.

365 cals, 5 g fat

[mcRecipe / patH 23Au96 ]

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NOTES: WD suggested this recipe as a center piece for a party.