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Rice on Bulgarian Recipe
The rice cooked by this recipe turns out delicious, crumbly, delicate, gorgeous... and so you can continue indefinitely. If you don't like dry rice, this recipe is for you. Now I only cook rice like this. Try and you!!!
Prep Time 5 minutes
Cook Time 50 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. In a frying pan melt the butter. A small onion finely chop and fry a little (I fry until Golden brown).
    In a frying pan melt the butter. A small onion finely chop and fry a little (I fry until Golden brown).
  2. Add rice and fry it until it is transparent, it will take just a minute.
    Add rice and fry it until it is transparent, it will take just a minute.
  3. Put the rice in a baking dish.
    Put the rice in a baking dish.
  4. Pour water (the author offers a ratio of 1: 2, I get 1:3, maybe, depends on rice, but I always use such proportions; I have 1: 2 - turns rice "on the tooth"), salt. And I want to add that I use long-grain steamed rice. If you use white round rice, use a ratio of 1:2.
    Pour water (the author offers a ratio of 1: 2, I get 1:3, maybe, depends on rice, but I always use such proportions; I have 1: 2 - turns rice "on the tooth"), salt. And I want to add that I use long-grain steamed rice. If you use white round rice, use a ratio of 1:2.
  5. Cover with lid or foil. Send in a preheated oven at 200 degrees for 35-45 minutes or until the rice is ready.
    Cover with lid or foil. Send in a preheated oven at 200 degrees for 35-45 minutes or until the rice is ready.
  6. Rice is ready!
    Rice is ready!
  7. Before serving, rice can be sprinkled with freshly ground pepper. Serve as a garnish to any dishes.
    Before serving, rice can be sprinkled with freshly ground pepper. Serve as a garnish to any dishes.

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