Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Takefumi Rice


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

Heat the first five ingredients until boiling, in a saucepan with a tight fitting lid. Add the rice, cover and simmer gently for 15 minutes, or until the rice is cooked and the water absorbed.

Melt the butter in a large frying pan. Sauté the onion, celery and garlic until tender but not coloured. Add the beaten eggs, stir for 30 seconds, then add the hot spiced rice to the partly cooked egg. Mix carefully but thoroughly. Serve immediately with a salad.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.