1. Heat oil in saucepan on high heat. 2. Dump rice in heat and stir to coat kernels thoroughly. 3. Let oil "fry" rice lightly, stir occasionally so it doesn't burn. 4. When rice starts to stick to the bottom, pour enough water to cover rice by about 3/4 inch. Stir so rice is evenly coated and bottom of pot is scrapped. Let rice boil on high heat until the water boils down. 5. When water seems very low, turn heat down to low and place lid on pot. 6. Cook for 4-5 more minutes, then fluff with a fork and add salt to taste. 7. It is very important that you do not stir the rice while it is boiling down. If you stir it, it will burn. 8. I cook my rice this way every time. I was skeptical at first but it makes fast, delicious, and perfectly fluffy rice. I will never go back to boil it away for 40 minutes. One of the benefits of this recipe is that you don't need to measure everything, I often just scoop out a mass of rice and then fill the pot with enough water to cover and it works every time. No more measuring! 9. *Sometimes I put raisins in the water to cook into the rice when I am using it for curry dishes. ---------------------------------------------------------------------------
Nutrition
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