3 tbsp. veg. oil 2 cups water or broth
1 cup rice salt & pepper to taste
Place rice and oil in large saucepan.
Fry on med. high heat stirring constantly
until lighly browned. Carefully add the
liquid. Bring to a boil and reduce heat to
low. Cover and let simmer 35-40 minutes.
Do not stir. Turn heat off and let steam for
15 minutes. Fluff with a fork and serve.
Delicious and exotic Himalayan long grain red rice has a nutty/earthy flavor, soft texture and beautiful red russet color.