Description
The rice cooked by this recipe turns out delicious, crumbly, delicate, gorgeous... and so can continue indefinitely. If you don't like dry rice, this recipe is for you. I am infinitely grateful to Marina with forum. say7 for this wonderful recipe (with my minor changes). Now I cook the rice just so. Try it and you!!!
Ingredients
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Butter
1 Tbsp
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Onion
1 piece
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Figure
1 cup
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Salt
Cooking
In a pan melt the butter. Small onion small to cut and slightly to fry (I fry until Golden brown, for my husband).
Add the rice and fry it until clear, this will only take a minute.
Shift the rice in a baking dish.
Add water (the author suggests a ratio of 1:2, I get 1:3, maybe, depends on rice, but I always use these proportions; I 1:2 - turns the rice "by heart"), salt. And I want to add that I use the long grain parboiled rice. If you use white round rice, use a ratio of 1:2.
Cover with a lid or foil. Send in a preheated 200 degree oven for 35-45 minutes or until the rice is tender.
The rice is ready!
Before serving the rice, you can sprinkle with freshly ground pepper. Serve as a garnish to any dish. We had stewed chicken, but the shoot did not have time!!!
Bon appetit!!!
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