Rice Cooking II and Chicken Broth

Rice Cooking II (4 American servings 4 Chinese servings)

1 cup raw long grain white rice
Water

Wash the rice as directed in the previous recipe. Place the rice in a large saucepan in an even layer. Add enough cold water to cover the rice by 1 inch. Bring to a boil over high heat. Stir once. Cover and simmer over low heat for 25 minutes until all the water has been absorbed. Do not raise the lid while the rice is simmering. Stir cooked rice gently to separate and fluff the grains. If the rice is not used immediately, leave it covered over the lowest possible heat. Do not turn off the heat and then turn it on again or the rice will become soft and pasty.

Chicken Broth

1 (4 pound) chicken, quartered
2 1/2 to 3 quarts cold water
1 small onion, quartered
1/2 stalk celery, cut in chunks
3 carrots, peeled and thickly sliced
2 thin slices fresh ginger root 1 tablespoon sherry
1 teaspoon salt

Place chicken in a heavy pan. Add cold water and bring to a boil. Skim the broth and reduce the heat. Cover and simmer 1 1/2 hours. Remove chicken from the broth and save for another use. Add onion, celery and carrots to the broth. Cover and simmer 20 minutes. Add ginger root, sherry and salt and simmer, covered, 10 minutes. Strain the broth and chill several hours in the refrigerator. Lift off the fat which will have risen to the surface. Use as directed in recipes calling for chicken broth. You may place small amounts of broth in covered jars and freeze until needed.

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