Rice is the staple food in much of Asia, but cooks in different countries may prefer different types of rice and use slightly different cooking techniques. For example, this is a recipe for Japanese short-grain rice However, long-grain rice is more popular for most dishes in China, Vietnamese diners prefer extra-long grain, and Thai cooks almost always choose jasmine rice.

2 c. short-grain white rice, uncooked
2 1/2 c. cold water

1. Wash rice in a pan with cold water and drain in a sieve. Repeat until water runs clear.

2. In a covered heavy pot or saucepan, bring rice and 2¥ c. water quickly to a boil. Lower heat and simmer until all water is absorbed (about 30 minutes).

3. Turn off heat and let rice steam for another 10 minutes.

Baked Cooked Rice With Shrimp Egg

Ingredients
2 Ms Butter
25 Gr Leek, Chop rough
1/4 Cm Gingger, Chop rough
250 Gr peeled shrimp med. size, cut in half the back
250 Ml Liquid Milk
1/2 Ts Pepper
1/2 Ts Nutmeg
1 Ts Salt
300 Gr Rice
2 chicken egg, boiled, peel and cut in half
1 Ms Mozzarella Cheese rasp rough
1 Ts Parsley, chop rough

How To Make
- Sauteing leek and gingger until pale
- add shrimp, stir until stiff and change color
- pour milk and flavor and boiled
- Put In The Cooked Rice, stir until all milk absorb by the rice.raise
- Put in heat resisting plate that alredy oily with margarine, flaten.
- Put The Egg on the surface
- Spread with Cheese and parsley
- baked on heat resisting oven at 180 C for 30 Minute
- raise and
serve warm.