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PLAIN RICE:
Put the rice with 2 tablespoons of salt into a bowl and pour in
enough warm water to cover the rice. Set aside for 20-25 minutes.
Drain and wash the salt away. Put the broth, chicken stock or water
into a saucepan with the margarine and ½ tablespoon of salt, and
bring to the boil. Add the rice and cook first on high then on
medium heat until the rice absorbs the water. Put a cloth napkin
under the lid, put the lid on and simmer for 5-10 minutes over a
very low heat. Stir and serve.
RICE WITH TOMATO SAUCE:
If tomatoes are preferred, pare the tomatoes and mince them. Put
into a separate pan and cook for 6 minutes till the tomatoes become
like purée. Add the tomatoes or the tomato paste to the broth or
chicken stock or water and cook exactly like plain rice.
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