Friday, 17 April 2009

Gaucho rice

I am posting this as a separate recipe because it will be referred to frequently as a side dish, even though I gave a short version of it earlier.

Take 1 measure of rice (the size of the measure is determined by your hunger and how many people are eating). Put a bit of your preferred fat (butter or olive oil are my two preferred ones) into the bottom of a pan, add your rice and fry it without stirring until the bottom layer is brown but not burned. Add 2 measures of water, salt to taste, cover, bring to a boil and simmer gently until all water has been soaked up by the rice. The flavour is slightly nutty.

1 comment:

  1. This sounds so good... if my pots weren't all in the dishwasher or in the fridge full of leftovers right now, I'd cook this immediately.