This is very versatile rice, it goes great with fish, meats, vegetable dishes, or just by itself with a sprinkle of grated cheese or a salad.

Good for lunch boxes?Yes. In a thermos with little added extra moisture (broth, sauce).
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Servings Prep Time Cook Time Difficulty
4
people
5
mn
20
mn
Easy
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Rating: 0
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Rate this recipe!
Servings Prep Time Cook Time Difficulty
4
people
5
mn
20
mn
Easy
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
What you need
Units: Servings: people
How it's made
  1. In a sauce pan warm up the oil on a medium high heat and add the onion. Cook until starting to get a nice brown color.
  2. Add the rice, 1/2 salt, and the bouillon. Stir for 1 or 2 minutes until the rice gets translucent.
  3. Add the wine or sake, cook 1 minute. Add the water. Stir once more.
  4. Set the heat to low, cover and cook 20mn. DON'T STIR IT! Check after the 20mn, there should be no more liquid.
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What you need
Units: Servings: people
How it's made
  1. In a sauce pan warm up the oil on a medium high heat and add the onion. Cook until starting to get a nice brown color.
  2. Add the rice, 1/2 salt, and the bouillon. Stir for 1 or 2 minutes until the rice gets translucent.
  3. Add the wine or sake, cook 1 minute. Add the water. Stir once more.
  4. Set the heat to low, cover and cook 20mn. DON'T STIR IT! Check after the 20mn, there should be no more liquid.
Share this Recipe