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Method:
If rice needs washing, wash well and
drain for 30 minutes or until dry. 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 to simmer. Cover tightly and cook for 20 minutes.
Serve with nuoc cham (Vietnamese dressing) or other dishes.
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