Sauteed Rice⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
- 2 Tablespoons corn oil combined with 2 Tablespoons olive oil
- 1 cup rice
- 1 teaspoon salt
- 1 teaspoon pepper
- 2-1/2 cups chicken stock
Heat oil in saute pan. Add rice and stir well. Add salt and pepper. Bring chicken stock to boil. Add stock to rice slowly, letting stock become almost completely absorbed by rice before adding additional stock. Do not overcook.Rice requires constant attention during the cooking process.
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