for 4 people
- 1 glass of water baldo rice
- 1.5 cup water
- 4 tablespoons margarine
- 1 water glass garnish
- 1 sweet spoon salt
- 1 tea spoon black pepper
- 3-4 drops of lemon
Take care to burn the rice grains to a clear color. Make sure you measure your rice absolutely. Set the amount of water and rice to 1 cup of rice, 1.5 cups of water. The amount of water may vary according to the type of your rice. You can increase or decrease the amount of salt according to your taste buds. A few drops of lemon juice you add to it will make it have a whiter color.
You can also cook rice, corn and carrots at home instead of ready-made garnish, and try the recipe that way.
How is it prepared?
If you have rice in it, put it into work by sorting out foreign materials.
Then transfer it onto a wire strainer and rinse it without mixing too much until a clear water comes out. Remove excess water.
In the meantime remove the garnish from the jar and purge the excess water.
Take the margarini rice pot into it, and then melt it until it becomes transparent by adding washed rice, drained and over it.
Add water, salt, lemon juice and mix. Close the door.
Add a garnish near the drawer and close the door. Cook for a few minutes with the garnish until the water is completely pulled out.
Take it out of the cooker and let it sit closed for 15-20 minutes at room temperature. Then take the cover of the steak pilaf and add the black pepper and mix and serve.
You can serve your rice in a pot or oven accompanied by your meal, accompanied by cucumber or yoghurt.