Cooking 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 don't 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. Recipe by: The Good Table: Easy Gourmet Recipes, p. 93 - see note Posted to EAT-LF Digest by "Ellen Pickett" on Nov 19, 1998, converted by MM_Buster v2.0l.