Morisqueta
Yield
2 servingsPrep
10 minCook
45 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
long grain rice
|
|
| 2 | cups |
water
cold |
|
| 1 | x |
sea salt
optional |
*
|
| 1 | x |
rice
boiled |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
long grain rice
|
|
| 473 | ml |
water
cold |
|
| 1 | x |
sea salt
optional |
*
|
| 1 | x |
rice
boiled |
*
|
Directions
Put the rice into a bowl, cover with very hot water, and leave to soak about 8 minutes.
Drain, rinse well, and set aside. Put 2 cups water in a heavy pot or earthenware bean pot, bring to a boil, sprinkle in the rice, and return to the boil.
Cover the pan, turn the heat to the lowest possible point, and cook until all the water has been absorbed by the rice, shaking the pot from time to time so that it does not stick.
Test the rice after about 15 minutes; if soft but not mushy, turn off the heat and leave the rice sitting, still covered, for a further 5 minutes.
Very carefully loosen the rice with a fork, fluffing it up.
Cover again and leave to sit for another 15 minutes.
Add salt if desired.
