| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Longgrain unconverted white rice |
| 6 |
tb |
Vegetable oil |
| 1 |
md |
White onion,; finely chopped |
| 2 |
|
Cloves garlic,; peeled and minced |
| 7 |
c |
Water |
INSTRUCTIONS
Pour hot water over the rice and let it stand for about 10 minutes. Drain
the rice and rinse well in cold water. Let the rice drain for a few
minutes.
In a mediumsize saucepan with a tightfitting lid, heat the oil over a
mediumlow heat. Add the onion and garlic and cook until translucent,
stirring constantly. Add the rice and cook just until the grains are coated
with the oil.
Add the water and cook, uncovered, over a medium heat until the liquid has
been absorbed and small air holes appear on the top of the rice. Do not
stir.
Wrap the lid of the saucepan with a small terry cloth dish towel. Place the
lid tightly over the saucepan so that none of the steam can escape. Set
aside in a warm place for about 20 to 30 minutes, so that the rice can
continue to cook and the grains expand. Stir the rice well before serving.
Yield: 8 to 12 servings
Recipe By :TOO HOT TAMALES SHOW #TH6281
Posted to MC-Recipe Digest V1 #305
Date: Sat, 16 Nov 1996 09:16:35 -0500
From: Meg Antczak <meginny@frontiernet.net>
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