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How do I make the rice they serve in Greek restaurants?

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It has big, loose, separate grains that are not at all sticky.

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  1. It's probably Uncle Ben's.

    1. 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..

      1 Reply
      1. Something tells me you may be thinking of orzo.

        1 Reply