With short or medium grain rice, the amount of water in this recipe gives a dry, fluffy result, with firm grains. If using long grain rice, increase hot water to 2 1/2 cups for the same result because the long grain variety has a greater absorbency.
Ingredients
- 2 cups Medium grain rice
- 2 tablespoons Peanut oil or lard
- 1 3/4 cups Hot water
Instructions
- If rice needs washing, wash well and drain for 30 minutes.
- Melt lard or heat oil in a heavy saucepan with a well fitting lid.
- Fry rice, stirring gently with a metal spoon for 10 – 15 minutes or until rice becomes opaque and turns golden.
- Add hot water, bring to boil, then reduce heat to very low.
- Cover tightly and cook for 20 minutes.
- Serve hot with nuoc cham and other dishes.
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Do you have a better Claypot Rice (Com Chien) recipe?