Nutrition Section Rice

Clean cooking area, any containers you will use, including pots, and utensils with soap and clean water. Dry the utensils. Wash hands with soap and clean running water.

Sort rice and remove any stones, mud clots, or shriveled grains.

Wash and rinse the rice with clean water.

Bring the water to a boil and add a pinch of iodized salt.

Add rice to boiling water.

Cover the pot. If you are cooking over gas or kerosene reduce the heat. If you are cooking over a jiko or fire move the pot to the side of the flame.

Cook the rice until almost all the water is gone and the grains are plump and soft. Do not stir while cooking.

Remove the pot from the heat and let it rest covered for about 10 minutes until the rest of the water is absorbed.

Fluff the rice with a fork. If the bottom layer of rice burned, discard it.