Ingredients
2 teaspoons vegetable oil
1/4 cup diced onion
1 cup white rice
2 tablespoons slivered almonds
2 cups water
1 cube beef bouillon
1 teaspoon dried parsley
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Ventilated onion container — keeps cut onion fresh, contains smell
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Ventilated onion container — keeps cut onion fresh, contains smell
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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heat oil in a saucepan over medium heat; cook and stir onion until tender, about 5 minutes. add rice and almonds, cooking and stirring until rice is lightly toasted, about 5 minutes more. stir in water, bouillon, and parsley; cover and reduce heat to medium-low. simmer until water is absorbed and rice is tender, about 20 minutes. remove from heat and allow rice to rest for 5 minutes before serving.