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    <id>387</id>
    <category-id>392</category-id>
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      <category id="355">Food &amp; Drink</category>
      <category id="392" parent_id="355">Cooking Basics</category>
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    <easy-steps>true</easy-steps>
    <created-at>Mon, 10 Dec 2007 21:48:05 -0800</created-at>
    <filename>/system/videos/2/87/03/387.flv</filename>
    <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, cook, make, making, chef, dinner, food, rice, white, chinese, japanese, asian, boil, prepare, cooking techniques</tags>
    <title>How To Make White Rice</title>
    <description>
      <![CDATA[This recipe is so easy you'll be all over it—like white on rice.]]>
    </description>
    <permalink>http://www.howcast.com/videos/387-How-To-Make-White-Rice</permalink>
    <edit-url>http://www.howcast.com/videos/387-How-To-Make-White-Rice/edit</edit-url>
    <state>approved</state>
    <duration>88</duration>
    <width>640</width>
    <height>480</height>
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    <rating>7</rating>
    <username>gchoi81</username>
    <thumbnail-url>http://img.howcast.com/system/thumbnails/387/Food.How_to_Make_White_Rice_SD_xxlarge_maintained_aspect.jpg</thumbnail-url>
    <views>5267</views>
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    <ingredients>
      <ingredient>
        <![CDATA[1 c. long grain white rice]]>
      </ingredient>
      <ingredient>
        <![CDATA[2  water]]>
      </ingredient>
      <ingredient>
        <![CDATA[1- to 2-quart saucepan with lid]]>
      </ingredient>
      <ingredient>
        <![CDATA[A stove top]]>
      </ingredient>
      <ingredient>
        <![CDATA[A wooden or silicone cooking spoon]]>
      </ingredient>
      <ingredient>
        <![CDATA[A clock or timer]]>
      </ingredient>
      <ingredient>
        <![CDATA[And a fork]]>
      </ingredient>
      <ingredient>
        <![CDATA[1/2 tsp. salt (optional)]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 tsp. oil or butter (optional)]]>
      </ingredient>
    </ingredients>
    <markers>
      <marker>
        <id>9491</id>
        <position>0</position>
        <timemarker>30</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/387/30.jpg</thumbnail-url>
        <title>Boil water</title>
        <textile-text>
          <![CDATA[Add the water to the saucepan. Put it on the stove, turn the burner to high heat, cover the lid, and bring the water to a boil.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Add the water to the saucepan. Put it on the stove, turn the burner to high heat, cover the lid, and bring the water to a boil.</p>]]>
        </text>
      </marker>
      <marker>
        <id>9492</id>
        <position>1</position>
        <timemarker>38</timemarker>
        <type>Step</type>
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        <title>Cook rice</title>
        <textile-text>
          <![CDATA[When the water's boiling, lift the lid and add the rice (and salt and oil or butter if you use it), stirring well. Reduce the heat to the lowest possible setting, cover the pot with a lid, and cook for 20 minutes.]]>
        </textile-text>
        <text>
          <![CDATA[<p>When the water&#8217;s boiling, lift the lid and add the rice (and salt and oil or butter if you use it), stirring well. Reduce the heat to the lowest possible setting, cover the pot with a lid, and cook for 20 minutes.</p>]]>
        </text>
      </marker>
      <marker>
        <id>9493</id>
        <position>2</position>
        <timemarker>52</timemarker>
        <type>Tip</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[Set a timer for 20 minutes and take a quick peek only when it goes off—not before.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Set a timer for 20 minutes and take a quick peek only when it goes off—not before.</p>]]>
        </text>
      </marker>
      <marker>
        <id>9494</id>
        <position>3</position>
        <timemarker>57</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/387/57.jpg</thumbnail-url>
        <title>Look for &amp;quot;fish eyes&amp;quot;</title>
        <textile-text>
          <![CDATA[You will know the water has evaporated when the rice has expanded to the sides of the pot and small dimples appear at the top of the rice. The holes are sometimes also called "fish eyes."]]>
        </textile-text>
        <text>
          <![CDATA[<p>You will know the water has evaporated when the rice has expanded to the sides of the pot and small dimples appear at the top of the rice. The holes are sometimes also called &#8220;fish eyes.&#8221;</p>]]>
        </text>
      </marker>
      <marker>
        <id>9495</id>
        <position>4</position>
        <timemarker>69</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/387/69.jpg</thumbnail-url>
        <title>Let sit &amp; fluff</title>
        <textile-text>
          <![CDATA[Remove the rice from the heat and let it sit covered for 5 minutes. Fluff with a fork and serve.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Remove the rice from the heat and let it sit covered for 5 minutes. Fluff with a fork and serve.</p>]]>
        </text>
      </marker>
      <marker>
        <id>9496</id>
        <position>5</position>
        <timemarker>77</timemarker>
        <type>Fact</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[Archeologists in China discovered ancient sealed containers of rice that date back nearly 8,000 years.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Archeologists in China discovered ancient sealed containers of rice that date back nearly 8,000 years.</p>]]>
        </text>
      </marker>
    </markers>
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        <username>gchoi81</username>
        <description>
          <![CDATA[No, it's not some old-timey dance step. Or something draped over the lights in a brothel.  Chiffonade is a technique used to cut leafy vegetables and herbs into slender ribbons.]]>
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        <title>How To Supr&#234;me a Citrus</title>
        <type>HowcastGuide</type>
        <views>769</views>
        <created-at>Mon, 03 Dec 2007 22:23:26 -0800</created-at>
        <rating>2</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[When you suprême a citrus fruit, you cut away all the skin, pith, and membranes, leaving the sections of the fruit intact. It's not suprêmely difficult, but it takes some care.]]>
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        <id>123</id>
        <title>How To Mince Cut Parsley</title>
        <type>HowcastGuide</type>
        <views>1104</views>
        <created-at>Mon, 03 Dec 2007 22:24:22 -0800</created-at>
        <rating>2</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[You could mince your words, take mincing steps, or make mince-meat out of an opponent.  But none of that will work on parsley—better use a mince cut.]]>
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      <video>
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        <id>125</id>
        <title>How To Chop Garlic</title>
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        <views>2248</views>
        <created-at>Mon, 03 Dec 2007 22:24:37 -0800</created-at>
        <rating>4</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[It's not just for repelling vampires anymore! Garlic's antibacterial properties are also said to drive away colds—but if you eat enough of it, you might be able to do both.]]>
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        <duration>103</duration>
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        <id>127</id>
        <title>How To Small Dice</title>
        <type>HowcastGuide</type>
        <views>596</views>
        <created-at>Mon, 03 Dec 2007 22:24:54 -0800</created-at>
        <rating>3</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[Cubing isn’t just for math geeks anymore.  Just ask your local sous-chef, who probably cubes more items in a single night than all the 10th graders in America.]]>
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        <duration>109</duration>
        <filename>http://media.howcast.com/system/videos/1/27/01/127.flv</filename>
        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, dice, cut, slice, chop, dicing, cutting, slicing, chopping, vegetables, small, little, food, chef, prepare, preparing, preparation, cooking techniques</tags>
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        <title>How To Zest</title>
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        <views>570</views>
        <created-at>Mon, 03 Dec 2007 22:25:09 -0800</created-at>
        <rating>5</rating>
        <username>gchoi81</username>
        <description>
          <![CDATA[Citrus zest is loaded with fragrant oils and adds a zippy—and non-acidic—essence to baked goods, salad dressings, marinades, and more.]]>
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        <duration>96</duration>
        <filename>http://media.howcast.com/system/videos/4/30/01/130.flv</filename>
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</howcast>
