Ingredients

1/2 lb long grain Rice

Method

Combine the water, rice and salt, to taste, in a saucepan with a tight fitting lid. Bring to boiling point, stirring once or twice. reduce the heat to a simmer, cover with the lid and cook for 14 minutes. By this time all the water should be absorbed. Do not remove the lid or stir.

For dried, fluffier rice; remove the cooked rice from the heat. Fluff it lightly with a fork, cover again and let it stand for 5 to 10 minutes longer for the steam to evaporate.

Saute the sliced water chestnuts in oil and soy sauce for 5 minutes. Then stir the water chestnuts and pan juices into the rice, together with the watercress leaves and sliced ham. Toss lightly and serve, garnished with additional watercress. Serves 4 to 6.