Instructions: 1. In a large saucepan, bring water to a boil and add rice. Cover and reduce heat. Cook for 50 minutes to 1 hour. Do not lift cover during required cooking time.

2. Put sesame seeds and salt in a heavy skillet. Cook over medium high heat, stirring constantly, until seeds begin to pop. Reduce heat and continue stirring until seeds take on a rich nut-brown colour, about 5 minutes.

3. Add salted seed mixture to rice and stir in just before serving.

Makes
8-10 servings.

NOTES : This book appears to have been produced as a fundraising project for Mount Sinai Hospital Auxiliary in Toronto, Canada. I dont know when it was published.

I have chosen to use the metric units listed at the right side of the recipe. Alternatively use the following conversions for the purpose of this recipe only: 1 L = 4 cups, 500 mL = 2 cups, 30 mL = 2 Tablespoon, 1 mL = 1/4 teaspoon.

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