VARIETY OF WAYS TO PREPARE RICE.PART 3

Or placed in a well greased pudding basin instead to steam for 2 hours and grease basin with palm oil;for extra flavour and food value,add shrimps,beatened or cut meat,flaked fish or garden eggs to mixture prior to steaming.Gulash rice is another style.Recipe:1.)4 cups of rice;2.)3/4 of butter;3.)5 to 6 pieces of Carrot;4.)Green peas;5.)Green pepper;6.)1 large onion;7.)Condiments like thyme,curry,white pepper and maggi;8.)Groundpepper;9.)1 big piece of liver;10.)Salt to taste.Method:Put oil and butter into pot with water;add all condiments and rice and allow to cook;parboil the carrot,green peas,green pepper and liver;add parboiled ingredients;allow to cook and get it cooked well then stir gently to curb mashing;then let it cool for sometime before serving.The last is the recipe for Pillaff rice:1.)4 cups of rice;2.)condiments;3.)Ground pepper;4.)1 onion;5.)salt to taste.Method:parboil the rice;then put it inbaking pan and add all condiments,salt,onion,pepper and some water.Bake it till it boils and turnsoft.