Takefumi Rice

Name: Takefumi Rice
Ingredients: 3 cups water; 1 12 teaspoons salt; 12 teaspoon cinnamon; 8 whole cloves; 1 12 cups long-grain rice; 50 g butter; 1 onion, sliced; 12 stalk celery, sliced; 1 -2 clove garlic, chopped; 4 eggs, beaten

10 ingredients

9 steps

Ingredients

3 cups water
1 12 teaspoons salt
12 teaspoon cinnamon
8 whole cloves
1 12 cups long-grain rice
50 g butter
1 onion, sliced
12 stalk celery, sliced
1 -2 clove garlic, chopped
4 eggs, beaten

Directions

1

Heat the first five ingredients until boiling, in a saucepan with a tight fitting lid.
2

Add the rice, cover and simmer gently for 15 minutes, or until the rice is cooked and the water absorbed.
3

Melt the butter in a large frying pan.
4

Saute the onion, celery and garlic until tender but not coloured.
5

Add the beaten eggs, stir for 30 seconds, then add the hot spiced rice to the partly cooked egg.
6

Mix carefully but thoroughly.
7

Serve immediately with a salad.
8

Cheers, Doreen Doreen Randal, Wanganui.
9

New Zealand.