Description
Finally decided to insert your two cents into the development of the art of cooking :) I Suggest another version of the popular cooking risotto rice. Very quick, tasty and simple, and most importantly - the rice does not stick. This recipe 6 years ago brought back from England by a good friend and since then he is firmly established in the menu of our family.
Ingredients
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Onion
1 piece
-
Figure
2 cup
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The processed cheese
100 g
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A bouillon cube
2 piece
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Water
1 l
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Vegetable oil
-
Black pepper
0.333 tsp
Cooking
Finely chop the onion and lightly fry in plenty of oil at the bottom of the pan. Onions should be slightly Golden.
To the onions add the rice, lower the heat slightly and stir until then, until the rice has absorbed all the oil.
Crumble on top of the cubes and pour boiling water. Cover and cook on medium heat until the rice is tender. The rice should absorb all the liquid and remain crumbly.
Finely chop the cheese and add to the rice, there to throw black pepper and mix well.
To turn off the gas, cover the pan with a lid and let stand for 10 minutes. You can eat.
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