Yield: 4 servings
|1 cup||Long-grain rice|
|1 cup||Chicken broth, heated|
|1 teaspoon||Hungarian paprika|
Place rice in a bowl and cover with cold water. Let stand 30 minutes, then drain in a colander. Heat oil with salt in wok. Add rice and cook, stirring until grains are coated with oil. Pour in heated broth and water. Add paprika and pepper. Stir to blend. Bring to a full boil. Cover, lower heat and simmer 12 to 15 minutes or until rice is tender and almost all liquid had been absorbed. Remove wok from heat and let stand, covered, for 10 to 12 minutes or until all liquid has been absorbed.
Makes 4 to 6 servings.
From: Steve Herrick Source: [Ceil Dyer's Wok Cookery - ISBN 0-912656-75-1]