Paprika Rice

• 5 quarts water
• 2 1/2 cups long-grain rice
• 2 teaspoons paprika

1. In a kettle bring the water to a boil, sprinkle in the rice and salt to taste, stirring until the water returns to a boil, and boil the rice for 10 minutes.
2. Drain the rice in a large colander and rinse it.
3. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry.
4. The rice may be made 2 days in advance and kept chilled in an airtight container.
5. Reheat the rice in the colander set over a saucepan of boiling water.
6. Transfer the rice to a large bowl, sprinkle it with the paprika, and toss the mixture to coat the rice thoroughly.

water, longgrain rice, paprika

Taken from www.epicurious.com/recipes/food/views/paprika-rice-13321 (may not work)