I always prefer rice over potatoes. And today I had that perfect excuse to make a nice side of rice with eggplant stew. And it feels soooooo good on this gloomy rainy sad day indulge a good comfy dinner!
RICE (serves 5)
RICE (serves 5)
Ingredients:
2 cups long grain rice
1 ½ tsp salt
¼ tsp ground turmeric
¼ cup vermicelli pasta
4 tbsp vegetable oil
4 cups water, boiling hot
Directions:
Wash the rice to remove some of the starches and soak it in lukewarm water for 15 – 20 minutes.
Into a big enough pot, put vegetable oil and heat over medium heat. Add vermicelli pasta and brown until it turns nice golden-brown in color.
Into a big enough pot, put vegetable oil and heat over medium heat. Add vermicelli pasta and brown until it turns nice golden-brown in color.
Add rice, turmeric, salt, and sauté for 3 minutes stirring constantly.
Turn the heat to high and add water. Wait until it comes to boil, stir, reduce the heat to medium, cover, and let it boil covered for about 10 minutes.
Turn the heat down to low and cook for additional 5 minutes.
Remove the pot from heat and let the rice rest covered for 10 minutes.
After 10 minutes fluff your rice with fork and transfer to a serving plate.
what a delicious blog! here is so many inspirations!
ReplyDeletehave a nice time,
Paula
Thank you Paula, I like your blog too, altough I can't understand everything (then I help my self with Google Translate). Wishing you a nice day too ^_^
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