Ingredients
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5 cups white long-grain rice, rinsed
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1.25 litres Massel chicken style liquid stock
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1 3/4 cups frozen peas
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1 bunch green onions, thinly sliced
Method
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1Place rice, stock and 2 1/2 cups cold water in a large saucepan over high heat. Season with salt and pepper. Cover, bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 12 to 15 minutes or until liquid is absorbed. Remove from heat.
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2Add peas and onion. Stand, covered, for 10 minutes. Fluff rice with a fork to separate grains. Cool.
Source: taste.com.au
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