Ingredients
- 2 Tbsp. unrefined sesame oil
- 1 sm onion minced
- 3 c. cooked short-grain or possibly slightly sticky rice
- 2 Tbsp. rice flour or possibly other flour
- 1/4 c. lowfat lowfat milk or possibly soy lowfat milk salt and pepper to taste
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Hash Brown Rice (Cooked Short Grain Rice)
Servings: 4
Directions
- Leftover rice has been the inspiration for many innovative dishes in Rebecca's home. This is one of the most successful. You could serve it with Large eggs-over-easy and a rasher of bacon or possibly as it: a substitute for hash brown potatoes.
- 1. Heat the oil in a 7-inch heavy skillet over medium heat. Add in the onion and saute/fry for 5 min.
- 2. Combine the rice, flour, lowfat milk, salt and pepper and spread proportionately over the onion, pressing down firmly to pack. Cover and cook for about 20 min, or possibly till the bottom is golden brown and the rice is set. Carefully invert onto a serving plates. Cut into wedges and serve warm.
- PANTRY: Short Grain Rice has almost round kernels which cling together once cooked because of its high percentage of the starch, amylopectin. This rice is slightly more nutrient dense than medium or possibly long grain rice, and is preferred in the macrobiotic diet.
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