Chilled Rice

Chilled Rice




15 min


20 min


6 people


15 minutes


20 minutes


  • 5 tablespoons margarine
  • 2 tablespoons oil
  • 2 cups of brass
  • 3/4 water glass wire noodle
  • 1 sweet spoon salt
  • 1/2 teaspoon sugar
  • 1 teaspoon lemon juice
  • 1 cup of poultry chicken juice
  • 2 cups of water

Key point

Take care to burn the rice until it is transparent. Be sure to use lemon juice and powdered sugar for the color.

Cooking Advice

You can use meat juice or water instead of chicken juice.

How is it prepared?

  1. Leave your rice in hot water for 5 minutes, then drain excess water with the aid of a strainer.

  2. Get margarine and liquid oil in a rice pan or pan. Provide light heat to the margarine on a low heat.

  3. Transfer the city into it and roast it until the color changes slightly.

  4. Immediately rinse it in and add the rice to your excess water. Continue to roasting until the color of the rice is returned from the white to the counting.

  5. Mix with water, chicken water, lemon juice, salt and powdered sugar, and cover and cover with low or medium heat until cooked.

  6. Close the gold as soon as you feel the water, and wrap it up with a towel in the room temperature.

  7. Then open the cover and mix well and serve. Bon Appetit.

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Frequently Asked Questions

Meat with spoon: Ankara Tava Is it Dried Beans as well: Rice Pilaf Abundant Salad, Peppered: Meyhane Rice Detox Intention: Vegetable Bulgur Pilaf


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