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3 / 4 cup uncooked regular long-grain white rice; 1 3 / 4 cup Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic) 1 tbsp soy sauce; 1 / 2 tsp garlic powder; 1 / 4 tsp ground ginger; 1 medium carrot, sliced (about 1/2 cup) 2 green onion, thickly sliced (about 1/4 cup) 1 / 2 cup frozen pea
Place the presoaked rice into a pot with some cold tap water at a ratio of about 1 cup rice to 1.5 cups water. Cook the rice, with the pot lid open, at medium heat till the water is mostly evaporated and tiny pockets of air are visibly forming in the rice as the water level evaporates and goes down below the rice.
Claypot rice (Chinese: 煲仔飯; Jyutping: bou1 zai2 faan6), sometimes translated as "rice casserole", is a Chinese traditional dinner eaten widely in Guangdong in Southern China as well as the Chinese communities of Malaysia, Indonesia, Singapore and Thailand.
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A specialty of Iranian cuisine consisting of crisp, caramelized [37] rice taken from the bottom of the pot in which the rice is cooked. [38] Tangyuan: China, Taiwan and Southeast Asia: A traditional (at least from the Ming dynasty) food that is made from glutinous rice paste that has been rolled into small balls, boiled, then put into a soup base.
3 / 4 cup uncooked regular long-grain white rice; 4 skinless, boneless chicken breast half (about 1 pound) 1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup; 3 / 4 cup water; 2 ...
3 / 4 cup uncooked regular long-grain white rice; 1 3 / 4 cup Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic) 1 tbsp soy sauce; 1 / 2 tsp garlic powder; 1 / 4 tsp ground ...
Kamameshi (釜飯 "kettle rice") is a Japanese rice dish traditionally cooked in an iron pot called a kama. Many varieties exist, but most consist of rice seasoned with soy sauce or mirin, and cooked with meats and vegetables. In modern times, it is often considered a type of takikomi gohan (mixed rice dish).