Ease : 1
Cost : 1
Spicy :
People : 2 

Baking :
Ingredients :
- 1 1/4 cup of long grain basmati rice
- 2 teaspoons of ghee
- 2 1/2 cups of hot water
- 1 teaspoon of salt
Preparation :
Wash rice until water runs clear and drain with a colander.
Heat ghee in a pan, add rice and cook 2 minutes stirring constantly. Add hot water and salt, mix and bring to a boil quickly.
Cover and cook over very low heat for 20 minutes, without discovering and do not mix. Remove the lid and allow steam to escape, separate grains with a fork. They should be well separated and well-cooked.
Serve with curries or other spicy dishes.
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The Cambodian Bobor is a dish that it eats breakfast or lunch as small as desired.
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The sweet and sour pork is one of 10 dishes representative of Canton, and is very appreciate.
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The ghee gives it a rich taste, characteristic of the cuisine of Northern India.
The ghee gives it a rich taste, characteristic of the cuisine of Northern India.
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Coconut rice is served in Burma during the festive meal.
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In Burma we eat rice stewed, which prevents the rice from burning.
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The fried rice fried rice called in China, is a very popular dish in the Chinese world.
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Gajar ko Halwa is a carrot pudding that is part of the carrot dessert népalais.Pudding
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Tarkari chicken recipe is very tasty Nepalese thanks to its unique taste given by the spices.
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Moorgi kosha is a chicken curry of Bengal, Bangladesh is heavily influenced by Indian cuisine.
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The Fish head curry is a specialty of Singapore also found in Malaysia and southern India.