1 cup (250 ml) long-grain rice
2 cups (500 ml) water
Note: This recipe may be doubled, or even tripled, as long as the
water to rice ratio of 2:1 is maintained. For larger amounts it is
best to make multiple batches.
Place the rice in a sieve and rinse under cold running water. Bring
the 2 cups (500 ml) water to a rolling boil. Add the rice and stir
once. Bring the water back to a boil and cover tightly. Immediately
reduce the heat to very low and allow to cook for 20 minutes. Do not
remove the lid during cooking. Remove the pot from the heat and allow
to sit covered for an additional 10 to 15 minutes. The rice will stay
warm for up to an hour at this stage. Fluff with a fork or chopsticks
immediately before serving. Serves 3 to 4.
Perfect Apple Pie
5 to 6 cups (1.25 to 1.5 L) apples, peeled,
cored, and thinly sliced
1/2 cup (125 ml) sugar, or to taste
2 Tbs (30 ml) lemon juice
1/2 tsp (2 ml) cinnamon
1/4 tsp (1 ml) nutmeg
1/4 tsp (1 ml) salt
2 Tbs (30 ml) butter
2 9 inch (22 cm) pastry pie shells
1 Tbs (15 ml) sugar mixed with
1/2 tsp (2 ml) cinnamon
Combine the apples, sugar, lemon juice, cinnamon, nutmeg, and salt
in a mixing bowl and toss to coat the apple slices. Line a pie plate
with one of the pastry shells and transfer the apples to the shell.
Dot the apples with the butter. Moisten the edge of the pastry and
place the second pastry shell on top. Trim and crimp the edge, and
make several slits in the top with a sharp knife. Sprinkle the sugar
and cinnamon mixture over the top. Bake in a preheated 450F (230C)
oven for 10 minutes, then reduce the heat to 350F (180C) and bake
for an additional 25 to 40 minutes, depending on the type of apples
used. The pie is done when the apples are tender and the crust is
golden brown. Serve warm, cold, or at room temperature. Makes one
9-inch (22 cm) pie.
Perfect Pound Cake
1 lb (450 g) butter,br>
1 lb (450 g, 2 cups) sugar
10 eggs, separated
1 lb (450 g, 4 cups) flour
1/2 tsp (2 ml) mace
2 Tbs (30 ml) brandy (optional)
