Ingredients:
1 cup idli rice1 ½ packets of frozen Idiappam (thawed in microwave in 30 second intervals)
1 ½ Onion, diced finely
1 tomatoe, diced finely
½ cup Green peas (if frozen, cook in microwave for 5 minutes)
½ cup Carrots(if frozen, cook in microwave for 5 minutes)
½ tsp ginger/garlic paste
Cilantro
Directions:
Heat oil and add onions until cooked, then add ginger/garlic paste. Next add tomatoe and vegetables until cooked together. Add idiappam. Then add red chili powder, salt to taste. Take off the heat and add cilantro
Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts
Thursday, January 8, 2009
Idiappam Upma
Ingredients:
1 ½ packets of frozen Idiappam (thawed in microwave in 30 second intervals)
1 ½ Onion, diced finely
1 tomato, diced finely
½ cup Green peas (if frozen, cook in microwave for 5 minutes)
½ cup Carrots(if frozen, cook in microwave for 5 minutes)
½ tsp ginger/garlic paste
Cilantro
Directions:
Heat oil and add onions until cooked, then add ginger/garlic paste. Next add tomato and vegetables until cooked together. Add idiappam. Then add red chili powder, salt to taste. Take off the heat and add cilantro
1 ½ packets of frozen Idiappam (thawed in microwave in 30 second intervals)
1 ½ Onion, diced finely
1 tomato, diced finely
½ cup Green peas (if frozen, cook in microwave for 5 minutes)
½ cup Carrots(if frozen, cook in microwave for 5 minutes)
½ tsp ginger/garlic paste
Cilantro
Directions:
Heat oil and add onions until cooked, then add ginger/garlic paste. Next add tomato and vegetables until cooked together. Add idiappam. Then add red chili powder, salt to taste. Take off the heat and add cilantro
Adai
Ingredients:
1 c. rice
¼ c. Chana Dahl
¼ c. urad dahl
¼ C. toovar Dahl
2 red chilies
2 hot green chilies
¾ c. water
1/8 tsp. asafetida
Salt to tast
¼ c. vegetable oil
Directions:
Mix rice and dhals together and soak in water for 3 hours. In a blender, grind the mixture of rice and dahls with the green and red chilies, adding about ¾ cup of water. The mixture should not be ground finely. It should be of a coarse nature and a thicker consistency. Mix asafetida and salt with it. The batter should not need to be fermented.
In a pan, add oil and fry some mustard seeds, urad dahl and chana dahl. Add to the adai batter. Adai can be made as soon as the batter is ready. Over medium heat, brush the griddle with oil. Pour 1/3 cup of batter over the griddle and spread it around. It should be thicker than Dosai. When golden brown, turn it over to cook the other side. Take it out of the griddle and serve hot. Makes about 8 adais.
1 c. rice
¼ c. Chana Dahl
¼ c. urad dahl
¼ C. toovar Dahl
2 red chilies
2 hot green chilies
¾ c. water
1/8 tsp. asafetida
Salt to tast
¼ c. vegetable oil
Directions:
Mix rice and dhals together and soak in water for 3 hours. In a blender, grind the mixture of rice and dahls with the green and red chilies, adding about ¾ cup of water. The mixture should not be ground finely. It should be of a coarse nature and a thicker consistency. Mix asafetida and salt with it. The batter should not need to be fermented.
In a pan, add oil and fry some mustard seeds, urad dahl and chana dahl. Add to the adai batter. Adai can be made as soon as the batter is ready. Over medium heat, brush the griddle with oil. Pour 1/3 cup of batter over the griddle and spread it around. It should be thicker than Dosai. When golden brown, turn it over to cook the other side. Take it out of the griddle and serve hot. Makes about 8 adais.
Ingredients:
3 ¼ c. water
1/4 c. moong dhal
3/4 c. rice
1 tsp. salt
1 stick butter
1 tsp. black pepper (whole ones)
20 cashew nuts
1 tsp. cumin seeds
Ginger
Asafetida
Directions:
Add 3 cups of water with moong dahl, rice and salt and cook it on the stove over medium heat. When the mixture becomes soft and all the water is gone, take it out of the stove. If you cook it in a pressure cooker it will be cooked in 5 minutes. Over medium heat, melt the butter in a frying pan. Add the pepper to it and sauté. Add the cashew nuts. As soon as pepper burst out and cashews turn golden brown, remove the pan from the stove and pour the mixture into the cooked rice and moong dhal.
3 ¼ c. water
1/4 c. moong dhal
3/4 c. rice
1 tsp. salt
1 stick butter
1 tsp. black pepper (whole ones)
20 cashew nuts
1 tsp. cumin seeds
Ginger
Asafetida
Directions:
Add 3 cups of water with moong dahl, rice and salt and cook it on the stove over medium heat. When the mixture becomes soft and all the water is gone, take it out of the stove. If you cook it in a pressure cooker it will be cooked in 5 minutes. Over medium heat, melt the butter in a frying pan. Add the pepper to it and sauté. Add the cashew nuts. As soon as pepper burst out and cashews turn golden brown, remove the pan from the stove and pour the mixture into the cooked rice and moong dhal.
Yellow Rice
Ingredients
2 cups basmati rice
1 can coconut milk
1 tsp kosher salt
½ tsp turmeric
Cashews
Raisins
Cinnamon stick
2 tsp Ginger and garlic paste
½ onion
4 pieces cardamom
4 cloves
2 tbsp ghee
Directions:
Wash rice well and drain. Heat ghee, roast raisins and cashews. Remove from ghee. Add cinnamon, cloves, cardamom, onions, garlic/ginger paste. Fry to lite brown color. Add rice, turmeric, salt and continue to fry. Add 3 cups coconut milk, 1 cup water (rice cup measurement). Bring to a boil, simmer 20 minutes. Garnish with nuts, raisins, cilantro, fried onions, pistachios or even boiled eggs
2 cups basmati rice
1 can coconut milk
1 tsp kosher salt
½ tsp turmeric
Cashews
Raisins
Cinnamon stick
2 tsp Ginger and garlic paste
½ onion
4 pieces cardamom
4 cloves
2 tbsp ghee
Directions:
Wash rice well and drain. Heat ghee, roast raisins and cashews. Remove from ghee. Add cinnamon, cloves, cardamom, onions, garlic/ginger paste. Fry to lite brown color. Add rice, turmeric, salt and continue to fry. Add 3 cups coconut milk, 1 cup water (rice cup measurement). Bring to a boil, simmer 20 minutes. Garnish with nuts, raisins, cilantro, fried onions, pistachios or even boiled eggs
Tomato Rice
Ingredients:
Fennel
1 Cinnamon stick
3 cloves
2 cardamom
1 onion
2 green chilies
Ginger/garlic paste
4 roam tomatoes
Turmeric
½ red chili powder
Salt
2 cups rice
4 cups water
Directions:
In a pan, add fennel, cinnamon stick (patta), cloves and cardamom and fry. Add onions and green chilies, ginger/garlic paste, tomatoes, turmeric, and red chili powder and salt. Add ½ cup of water and bring to boil. In the rice cooker, add washed 2 cups of rice and 4 cups of water. Add the tomato gravy. Tip: adjust the salt at this stage or it will be very difficult to salt the cooked rice.
Fennel
1 Cinnamon stick
3 cloves
2 cardamom
1 onion
2 green chilies
Ginger/garlic paste
4 roam tomatoes
Turmeric
½ red chili powder
Salt
2 cups rice
4 cups water
Directions:
In a pan, add fennel, cinnamon stick (patta), cloves and cardamom and fry. Add onions and green chilies, ginger/garlic paste, tomatoes, turmeric, and red chili powder and salt. Add ½ cup of water and bring to boil. In the rice cooker, add washed 2 cups of rice and 4 cups of water. Add the tomato gravy. Tip: adjust the salt at this stage or it will be very difficult to salt the cooked rice.
Yogurt Rice
Yogurt Rice I
Ingredients:
Green Chilies
Diced Ginger
Urad Dahl
Mustard seeds
Asafetida
Directions:
In oil, fry green chilies, diced ginger, urad dahl, mustard seeds and asafetida
Yogurt Rice II
Ingredients:
1 c. rice
2 ½ c. water
1 c. yogurt
1 c. sour cream
Salt to taste
½ tsp. mustard seeds
½ tsp. urad dahl
10 sliced pieces cucumber
10 sliced pieces tomato
1 Tbsp. oil
10 curry leaves
1 hot green pepper (cut into 2 or 3 pieces)
1/8 tsp. asafetida
1 red pepper (broken into 2 or 3 pieces)
¼ by ¼ inch fresh ginger
1 tsp. coriander leaves, chopped
Directions:
Cook 1 cup of rice with 2 ½ cups of water. Mix the rice with yogurt, sour cream and salt well. If you make yogurt rice in the morning to eat in the evening, you may use 1 cup of warm milk in the place of sour cream. In a fry pan, sauté mustard seeds and urad dahl in oil. When mustard seeds pop, add curry leaves, asafetida, chopped green and red pepper, ginger and coriander leaves. When the whole mixture turns into golden color remove from heat and pour it into the yogurt mixed rice. Mix well and garnish it with tomato and cucumber pieces.
Ingredients:
Green Chilies
Diced Ginger
Urad Dahl
Mustard seeds
Asafetida
Directions:
In oil, fry green chilies, diced ginger, urad dahl, mustard seeds and asafetida
Yogurt Rice II
Ingredients:
1 c. rice
2 ½ c. water
1 c. yogurt
1 c. sour cream
Salt to taste
½ tsp. mustard seeds
½ tsp. urad dahl
10 sliced pieces cucumber
10 sliced pieces tomato
1 Tbsp. oil
10 curry leaves
1 hot green pepper (cut into 2 or 3 pieces)
1/8 tsp. asafetida
1 red pepper (broken into 2 or 3 pieces)
¼ by ¼ inch fresh ginger
1 tsp. coriander leaves, chopped
Directions:
Cook 1 cup of rice with 2 ½ cups of water. Mix the rice with yogurt, sour cream and salt well. If you make yogurt rice in the morning to eat in the evening, you may use 1 cup of warm milk in the place of sour cream. In a fry pan, sauté mustard seeds and urad dahl in oil. When mustard seeds pop, add curry leaves, asafetida, chopped green and red pepper, ginger and coriander leaves. When the whole mixture turns into golden color remove from heat and pour it into the yogurt mixed rice. Mix well and garnish it with tomato and cucumber pieces.
Sakara Pongal
Ingredients:
½ Cup rice
¼ moong Dahl
Vellam
Ghee
Oil
Cashews
Raisins
Pinch of Cardamom powder
Directions
Soak rice and moong dahl. Add 1 ½ cups water to rice/dahl and cook in pressure cooker for 3 whistles. In a pan, add vellam and water and boil, then strain. Add to rice/dahl mixture. Add ghee and oil, cashews, raisins, cardamom powder
Note: If you don’t have vellam, use 1 ½ cup long grain rice with 3 ½ cups water and 2 ¼ cup dark brown sugar
½ Cup rice
¼ moong Dahl
Vellam
Ghee
Oil
Cashews
Raisins
Pinch of Cardamom powder
Directions
Soak rice and moong dahl. Add 1 ½ cups water to rice/dahl and cook in pressure cooker for 3 whistles. In a pan, add vellam and water and boil, then strain. Add to rice/dahl mixture. Add ghee and oil, cashews, raisins, cardamom powder
Note: If you don’t have vellam, use 1 ½ cup long grain rice with 3 ½ cups water and 2 ¼ cup dark brown sugar
Lemon Rice
Ingredients:
3 cups of rice
4 ¼ cups of water
1 tsp salt
1 tsp oil
½ tsp turmeric
2 ½ Tbps lemon juice
½ chopped medium onion
1 tsp mustard seeds
1 tsp cumin
Pinch of asafetida
3 green chilies
Curry leaves
2 Tbsp oil
Directions:
Cook rice in a rice cooker. After cooking, add 1 tsp of oil, turmeric and lemon juice. Cover and keep.
In a pan, add 2 Tbsp of oil, mustard seeds, cumin, onion, asafetida, green chilies, curry leaves at the end.
Make a hole in the rice, add the fried spices in the bottom and cover with rice. When serving, mix spices and add roasted peanuts as garnish
3 cups of rice
4 ¼ cups of water
1 tsp salt
1 tsp oil
½ tsp turmeric
2 ½ Tbps lemon juice
½ chopped medium onion
1 tsp mustard seeds
1 tsp cumin
Pinch of asafetida
3 green chilies
Curry leaves
2 Tbsp oil
Directions:
Cook rice in a rice cooker. After cooking, add 1 tsp of oil, turmeric and lemon juice. Cover and keep.
In a pan, add 2 Tbsp of oil, mustard seeds, cumin, onion, asafetida, green chilies, curry leaves at the end.
Make a hole in the rice, add the fried spices in the bottom and cover with rice. When serving, mix spices and add roasted peanuts as garnish
Vegetable Rice
Ingredients:
2 heaps of cumin seeds
3 cloves
Mixed vegetables
¼ tsp clove powder
Onion
Tomato
Sugar
1 Cup water
3 tsp. Madras curry powder
Directions:
In oil, add 2 heaps of cumin seeds, 3 cloves, ¼ tsp clove powder and onion. Fry the onion and then add a pinch of sugar. Add tomato and fry. Add partially cooked mixed vegetables. Add 3 tsp madras curry power, 1 cup water to make a paste. Cook for 1 minute. Add cooked rice.
2 heaps of cumin seeds
3 cloves
Mixed vegetables
¼ tsp clove powder
Onion
Tomato
Sugar
1 Cup water
3 tsp. Madras curry powder
Directions:
In oil, add 2 heaps of cumin seeds, 3 cloves, ¼ tsp clove powder and onion. Fry the onion and then add a pinch of sugar. Add tomato and fry. Add partially cooked mixed vegetables. Add 3 tsp madras curry power, 1 cup water to make a paste. Cook for 1 minute. Add cooked rice.
Coconut Rice
Coconut Rice I
Ingredients:
Red Chilies
Asafetida
Chana Dahl
Urad Dahl
Cashews
Mustard seeds
Rice
Shredded Coconut
Directions:
Cook rice in the rice cooker. Toast shredded coconut in ghee. Add curry leaves and salt. In oil, fry red chilies, asafetida, chana dahl, urad dahl, cashews and mustard seeds
Coconut Rice (II)
Ingredients:
1 cup rice
2 Tbsp. melted butter
½ tsp. mustard seeds
2 tsp. urad dahl
2 tsp. chana dahl
½ tsp. cumin seeds
10 to 12 cashew nuts
3 to 4 whole green chilies or red peppers (cut into pieces
½ fresh coconut, shredded
2 tsp. salt
Directions:
Cook rice separately and let it cool for a while. In a sauce-pan, add melted butter or ghee and mustard seeds and fry in low heat until the seeds start popping. Then add urad dahl, chana dahl, cumin seed, cashew nuts, chili or pepper and fry until the dhal are light brown. Add coconut shreds and fry on low heat until the coconut is slightly brown. Always stir constantly while frying. Add salt and rice and mix well.
Ingredients:
Red Chilies
Asafetida
Chana Dahl
Urad Dahl
Cashews
Mustard seeds
Rice
Shredded Coconut
Directions:
Cook rice in the rice cooker. Toast shredded coconut in ghee. Add curry leaves and salt. In oil, fry red chilies, asafetida, chana dahl, urad dahl, cashews and mustard seeds
Coconut Rice (II)
Ingredients:
1 cup rice
2 Tbsp. melted butter
½ tsp. mustard seeds
2 tsp. urad dahl
2 tsp. chana dahl
½ tsp. cumin seeds
10 to 12 cashew nuts
3 to 4 whole green chilies or red peppers (cut into pieces
½ fresh coconut, shredded
2 tsp. salt
Directions:
Cook rice separately and let it cool for a while. In a sauce-pan, add melted butter or ghee and mustard seeds and fry in low heat until the seeds start popping. Then add urad dahl, chana dahl, cumin seed, cashew nuts, chili or pepper and fry until the dhal are light brown. Add coconut shreds and fry on low heat until the coconut is slightly brown. Always stir constantly while frying. Add salt and rice and mix well.
Brinji Rice
Ingredients:
Ghee
Cinnamon Stick
Cardamom
1 Tsp Fennel Seeds
3 to 4 Cloves
Onions, thickly sliced
2 Green Chilies
2 -3 garlic pods
Ginger
Mint (optional)
1 ½ Rice
3 cups Coconut Milk
2-3 Bay Leaves
Salt
Directions:
In a pan, add oil and ghee, cinnamon stick, cardamom, fennel, cloves and bay leaves. Then add onions, green chilies, garlic, ginger and mint. Then add Rice and fry. Next add coconut milk and salt to taste (should be lightly salty since the cooked rice will soak up the salt) Place in a rice cooker.
Ghee
Cinnamon Stick
Cardamom
1 Tsp Fennel Seeds
3 to 4 Cloves
Onions, thickly sliced
2 Green Chilies
2 -3 garlic pods
Ginger
Mint (optional)
1 ½ Rice
3 cups Coconut Milk
2-3 Bay Leaves
Salt
Directions:
In a pan, add oil and ghee, cinnamon stick, cardamom, fennel, cloves and bay leaves. Then add onions, green chilies, garlic, ginger and mint. Then add Rice and fry. Next add coconut milk and salt to taste (should be lightly salty since the cooked rice will soak up the salt) Place in a rice cooker.
Dosai (Shanthi Akka)
Ingredients:
1 cup urad dahl
1 Tbsp chana dahl
½ tsp fenugreek
Salt
3 cups rice flour
Directions:
Soak overnight. Grind it. Mix in 3 cups of rice flour
1 cup urad dahl
1 Tbsp chana dahl
½ tsp fenugreek
Salt
3 cups rice flour
Directions:
Soak overnight. Grind it. Mix in 3 cups of rice flour
Idili/Dosai
Ingredients:
6 cups of idli rice
2 1/4 cups of whole urad dahl
1 tsp fenugreek
Directions:
Soak the idli rice separately from the urad dahl/fenugreek. Soak for at least 3 to 4 hours, Grind the rice for 15 minutes. Then grind the urad dahl/fenugreek for 25 minutes. Combine the two together and let it rise in the oven (leave oven light on).
To make dosai, add a little water.
To make uthapam/pongalam, add diced onions and green chilies and pour the batter to the size of a pancake.
6 cups of idli rice
2 1/4 cups of whole urad dahl
1 tsp fenugreek
Directions:
Soak the idli rice separately from the urad dahl/fenugreek. Soak for at least 3 to 4 hours, Grind the rice for 15 minutes. Then grind the urad dahl/fenugreek for 25 minutes. Combine the two together and let it rise in the oven (leave oven light on).
To make dosai, add a little water.
To make uthapam/pongalam, add diced onions and green chilies and pour the batter to the size of a pancake.
Vermicelli Upma
Ingredients:
200g bambino vermicelli
50 g onions
50 g groundnuts(optional)
75ml oil
4 to 5 nos green chilies
4 nos red chilies
1 piece ginger
1 tsp cumin
2 tsp mustard seeds
2 tsp chana dahl
2 tsp urad dahl(optional)
1 bunch curry leaves
1 no lime (optional)
Salt to taste
Directions:
Fry vermicelli in half the quantity of oil. Keep aside. Heat other half of the oil and add ground nuts, red chilies, chana dahl, urad dahl, cumin and mustard. After the ground nuts are roasted, add onions, green chilies and curry leaves. Mix well. After the onions are fried, add 400 ml water. Once the water starts boiling, add salt and fried vermicelli and cook till vermicelli is done. Squeeze lime(optional), mix well and serve
Madhu Gahia’s Uppuma
Ingredients:
1 cup sooji, lighted toasted
4 tsp vegetable oil
½ tsp mustard seeds
6 to 8 curry leaves
1 tbsp chana dahl
1 small onion, thinly sliced
½ cup frozen green peas
½ cup diced carrot
½ tsp cayenne pepper or 3/4 tsp chili powder
1 tsp salt
3 ½ cups water
Directions:
Dry roast sooji and set aside. Heat oil in the same skillet over medium-high heat. Add the mustard seeds, cover with a lid and fry until the mustard seeds stop popping, a few seconds. Add the curry leaves and chana dahl, cook until the dal is light brown, stirring occasionally.
Add the onion and fry until light brown. Add the peas, carrots, pepper and salt. Stir and fry for a few seconds. Add the water and bring to a boil. Gradually add the sooji, stirring, breaking up any lumps until the sooji is well mixed with the water.. Cover with a lid, reduce the heat and simmer until most of the water is absorbed, 10 to 12 minutes.
1 cup sooji, lighted toasted
4 tsp vegetable oil
½ tsp mustard seeds
6 to 8 curry leaves
1 tbsp chana dahl
1 small onion, thinly sliced
½ cup frozen green peas
½ cup diced carrot
½ tsp cayenne pepper or 3/4 tsp chili powder
1 tsp salt
3 ½ cups water
Directions:
Dry roast sooji and set aside. Heat oil in the same skillet over medium-high heat. Add the mustard seeds, cover with a lid and fry until the mustard seeds stop popping, a few seconds. Add the curry leaves and chana dahl, cook until the dal is light brown, stirring occasionally.
Add the onion and fry until light brown. Add the peas, carrots, pepper and salt. Stir and fry for a few seconds. Add the water and bring to a boil. Gradually add the sooji, stirring, breaking up any lumps until the sooji is well mixed with the water.. Cover with a lid, reduce the heat and simmer until most of the water is absorbed, 10 to 12 minutes.
Rava Pongal
Ingredients:
½ c. moong dahl
1 cup rava: 2 ½ cups water:: 4 whistles
Piece of ginger
Cumin
Cashews
Peppercorns
Salt
Asafetida
Curry leaves
Turmeric
Directions:
Cook dahl for 2 whistles in the pressure cooker. Fry the cumin, cashews, peppercorns. Add water (3 cups water to 1 cup rava). Add salt, asafetida, curry leaves and turmeric.
Bring to a boil and lower to lowest heat. Slowly sooji (rava) slowly and bring back to heat (level 4). When thick, add moong dahl. Blend well. Add oil if it sticks. Test by touching…should not stick.
½ c. moong dahl
1 cup rava: 2 ½ cups water:: 4 whistles
Piece of ginger
Cumin
Cashews
Peppercorns
Salt
Asafetida
Curry leaves
Turmeric
Directions:
Cook dahl for 2 whistles in the pressure cooker. Fry the cumin, cashews, peppercorns. Add water (3 cups water to 1 cup rava). Add salt, asafetida, curry leaves and turmeric.
Bring to a boil and lower to lowest heat. Slowly sooji (rava) slowly and bring back to heat (level 4). When thick, add moong dahl. Blend well. Add oil if it sticks. Test by touching…should not stick.
Aunt Phyllis’ Uppuma
Ingredients:
1 cup sooji, lighted toasted
1 ½ cup water
1 heaped tsp urad dahl, soaked for 15 min or 2 dry tsp
¾ tsp ginger paste
3 dry chilies
½ onion
3 roma tomatoes
¼ tsp chili powder
¾ tsp salt
½ tsp mustard
½ tsp cumin
2 -3 tbsp oil
Peas
Directions:
Heat pan, add oil, pop mustard seeds. Add dry chilies, urad dahl and cumin. After urad dahl toasts, add onion and ginger, cilantro. Then add tomatoes, peas, chili powder. Add water and bring to a boil. Slowly add sooji, stirring so there are no lumps. Cover and simmer until the water is absorbed.
1 cup sooji, lighted toasted
1 ½ cup water
1 heaped tsp urad dahl, soaked for 15 min or 2 dry tsp
¾ tsp ginger paste
3 dry chilies
½ onion
3 roma tomatoes
¼ tsp chili powder
¾ tsp salt
½ tsp mustard
½ tsp cumin
2 -3 tbsp oil
Peas
Directions:
Heat pan, add oil, pop mustard seeds. Add dry chilies, urad dahl and cumin. After urad dahl toasts, add onion and ginger, cilantro. Then add tomatoes, peas, chili powder. Add water and bring to a boil. Slowly add sooji, stirring so there are no lumps. Cover and simmer until the water is absorbed.
Rice Upma Premix
Ingredients:
6 cups rice (pulse twice)
1 tsp black pepper
1 tbsp cumin
2 tbsp toor dahl
Directions:
To cook: Grind the above ingredients. In a pan, add oil, mustard seeds, toor dahl, urad dahl, red chili. Add water (2 1/4 water to 1 cup rice premix). Add salt to taste. When it comes to rolling boil, add rice premix and stir continually to avoid lumps.
6 cups rice (pulse twice)
1 tsp black pepper
1 tbsp cumin
2 tbsp toor dahl
Directions:
To cook: Grind the above ingredients. In a pan, add oil, mustard seeds, toor dahl, urad dahl, red chili. Add water (2 1/4 water to 1 cup rice premix). Add salt to taste. When it comes to rolling boil, add rice premix and stir continually to avoid lumps.
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