2 tablespoons oil
2 cups long grain rice
1 teaspoon salt
3 cups boiling stock or water and chicken stock cubes
2 cups long grain rice
1 teaspoon salt
3 cups boiling stock or water and chicken stock cubes
method
1. Heat oil in a large saucepan.
2. Add rice and saute, stirring continuously, until it is well coated and rice turns opaque in appearance (approximately 5 to 7 minutes).
3. Add salt and stock. Stir well and bring to the boil.
4. Turn heat to very low and cook for 20 minutes.
5. All the liquid should be absorbed and rice grains separate. If any liquid remains, cook a little longer.
6. Leave covered and allow to stand for 5 to 10 minutes before serving.
7. Serve with kebabs and barbecued meats.
2. Add rice and saute, stirring continuously, until it is well coated and rice turns opaque in appearance (approximately 5 to 7 minutes).
3. Add salt and stock. Stir well and bring to the boil.
4. Turn heat to very low and cook for 20 minutes.
5. All the liquid should be absorbed and rice grains separate. If any liquid remains, cook a little longer.
6. Leave covered and allow to stand for 5 to 10 minutes before serving.
7. Serve with kebabs and barbecued meats.
serving amount
serves: 4 - 6
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