- 3 1/3 cups uncooked rice
- 2 cups sticky rice
- 1 cups margarine
- 1 1/2 teaspoons ginger
- 1/4 cup onion
- 3 raw eggs
- 11 cups water
- 2/3 cup sliced mushrooms
- 2/3 cup green onions
- Salt
- Vetsin
Brown eggs in hot margarine, add the onions and ginger. Add the water and let boil, add the rice and the sticky rice. Cover over medium heat till rice is well cooked. Season with salt and vetsin. Just before serving, heat a small amount of margarine and saute the green onions and the mushrooms and add the rice mixture. Makes 8-10 servings.
- 2 cups rice
- 1 head garlic
- 1 onion, minced
- 2 tablespoons oil
- 3 ripe sliced tomatoes (scalded and peeled)
- 1 teaspoon salt
- 1 teaspoon vetsin
- 1/2 cup cubed gluten on scrambled eggs
Saute the garlic till brown. Add the onion. Stir in well-washed raw rice and add the tomatoes. Stir until rice is browned. Cover with water, season and finish cooking as in cooking plain rice.
- 1 cup rice
- 1 cup white sugar
- 3 cups coconut milk
- a pinch of powdered anise
Soak the rice in 1 1/2 cups water for at least 4 hours and grind very fine. Add the coconut milk and sugar. Boil until thick and smooth over medium heat for about 25 minutes, stirring constantly. Place deep greased enamel plates and allow to cool. Serve in slices with toasted coconut.
Ingredients:
- 2 cups cooked rice
- 1 cup milk
- Sugar taste
- 2 tablespoons butter or margarine
- 1/2 teaspoon cinnamon
Instruction:
Heat rice, milk and sugar over low heat. Add butter and cinnamon and stir until combined. Serve hot with a pitcher of cream, for a delicious and filling breakfast or suppr dish.
