Now, I have to admit, right off the bat, that these are not authentic recipes. I am not claiming they are native to the Spanish, or Asian cuisine. I just like the way this technique comes out, so it's what I use, and I figured maybe a few of you might be able to use it, too.
The basic recipe is:
-1 1/2 Cup rice
-3 Cups Liquid/broth
- Oil for sauteing
If I am making fried rice I use 2 1/2 cups of broth (3 bullion cubes dissolved) and add about a 1/2 cup of soy sauce, and a couple drops of sesame oil. You can add different seasonings to this as you'd like. This is just my basic formula.
If I'm making Spanish rice I use 2 cups of broth (2 bullion cubes dissolved) and 1 cup of salsa.
For the oil you will want to use caution in picking one that can be used at high temperatures. I use peanut oil, or vegetable oil. DO NOT use olive oil. It can potentially start a fire.
First, I heat the oil (a couple tablespoons) in a big skillet over high heat. Then, brown add the rice sauteing until it's brown.
|It will look about like this.|
Next, bring to a decent boil.