- 1 1/4 cup of long grain basmati rice
- 2 teaspoons of ghee
- 2 1/2 cups of hot water
- 1 teaspoon of salt
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.
The Cambodian Bobor is a dish that it eats breakfast or lunch as small as desired.
The sweet and sour pork is one of 10 dishes representative of Canton, and is very appreciate.
The ghee gives it a rich taste, characteristic of the cuisine of Northern India.
Coconut rice is served in Burma during the festive meal.
In Burma we eat rice stewed, which prevents the rice from burning.
The fried rice fried rice called in China, is a very popular dish in the Chinese world.
Gajar ko Halwa is a carrot pudding that is part of the carrot dessert népalais.Pudding
Tarkari chicken recipe is very tasty Nepalese thanks to its unique taste given by the spices.
Moorgi kosha is a chicken curry of Bengal, Bangladesh is heavily influenced by Indian cuisine.
The Fish head curry is a specialty of Singapore also found in Malaysia and southern India.