Ingredients
2 cups long grain rice
1 teaspoon salt
1/4 teaspoon ground turmeric
1/4 cup vermicelli pasta
4 tablespoons vegetable oil
4 cups water boiling hot
Method
Sources
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RecipeNLG
dataset
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Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
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Wash the rice to remove some of the starches and soak it in lukewarm water for 15 - 20 minutes. Into a big enough pot, put vegetable oil and heat over medium heat. Add vermicelli pasta and brown until it turns nice golden-brown in color. Add rice, turmeric, salt, and saute for 3 minutes stirring constantly. Turn the heat to high and add water. Wait until it comes to boil, stir, reduce the heat to medium, cover, and let it boil covered for about 10 minutes. Turn the heat down to low and cook for additional 5 minutes. After 10 minutes fluff your rice with fork and transfer to a serving plate. Remove the pot from heat and let the rice rest covered for 10 minutes.