Morisqueta

Yield: 2 servings Jim

Ingredients:

1 c Unconverted long-grain rice Plain Boiled Rice
2 c Cold water

Instructions:

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. The Art of Mexican Cooking From the collection of Jim Vorheis