SIMMERING

Simmering is cooking something in liquid that is boiling so slowly that the surface of the liquid just quivers slightly and an occasional bubble breaks the surface. It is often the final step used after bringing the liquid to a full boil and then adding the food to be cooked.
A good example of this, although poorly named, is boiled white rice. The poor choice of names is fairly widespread now, so correcting it won't change much. You will still be simmering your rice if you wish to prepare it properly.
Accordingly, I have chosen the boiled white rice section from the book to show the simmering process.

Bring the 2¼ cup water with ½ tsp salt to a rapid boil on the stove.

Add the rice and stir once to make the rice spread evenly on the bottom of the pan.

Let the rice return to a simmer and watch it carefully after ten minutes to see when all the liquid has been absorbed.

Once it is all absorbed, let the rice sit for a few minutes then fluff it with a fork before serving.

This is delicious plain, served with just butter or margarine, and accompanying main dishes as a starch food. A must with Teriyaki Chicken!

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