It has big, loose, separate grains that are not at all sticky.
It's probably Uncle Ben's.
Saute in Olive Oil or/and Butter till the grains turn chalky white then proceed with normal absorption method. Most places use Chicken base as well, use chicken stock or broth at home..
Something tells me you may be thinking of orzo.
No, it's definitely rice.
Serve Wine, Make Wine
Any of your "secret" recipes done in restaurants?
How to Make Hot Chili Oil, like in Chinese Restaurants?
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