I wondered about this one, however, I want to be of service with my cooking and recipes so I am sharing them all. Of course many things are off the cuff, so be patient, make your requests and I will be blogging the best I can. As always thank you for your interest.
Now for the Rice
I use a long grain and when I say long grain the stuff I get from a restaurant in Lake Elsinore is the longest grain I have ever seen. It almost looks like noodles it is so long. Any way, saute a brown onion in either butter or olive oil.
After Onion is Sauteed, add 2 cups of rice, and a tablespoon or so of Cinnamon then saute the mixture a bit, then add 3 cups of water and let boil.
When the boiling starts, turn flame to low and cook for 20 minutes or whatever your rices needs as different species of rice have different cooking times.
You will need to make a few batches to calibrate with your stove, pan, altitude, and attitude. When you are calibrated, then repeat as necessary. [print_link]
About The Chef – Charley loves to cook for a group, whether the group is six or twenty. Creating new dishes from others recipes by altering quantities, leaving out some parts and adding other parts creates his personal style. All of his recipes are available for everyone to use.