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Cajun & Creole : Eula Mae's Method for Cooking Rice
For each cup of uncooked rice (1 cup raw = 3 cups cooked), add 2 cups cold water to a saucepan with 1 teaspoon salt, 1 teaspoon distilled white vinegar, and 1 tablespoon butter. All this goes in at once. Cover and bring to a boil, then reduce the heat to medium-low and cook until all liquid evaporates and the rice is tender. 20 to 30 minutes.
Recipe from "Eula Mae's Cajun Kitchen Cookbook"
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