Instructions: In a 2 or 3 qt. pan, combine rice and water. Cover and bring to a boil on

hight heat, then cook over low heat just until water is absorbed, about 25

min.

Spoon hot rice into a 9" square pan. With the back of a spoon or spatula,

press rice very firmly to form an even layer; rinse spoon with water to prevent sticking. Cool. (If making ahead, cover and store at room temp.

up to 4 hrs.)

Run a knife around pan edge, then turn rice out onto a board. Cut into 1"

squares, frequently rinsing knife. Arrange on platter.

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