For ➍300 g long grain white rice
1 ts salt
1 onion, peeled*
1 branch parsley*
1 branch thyme*
1 carrot, peeled*
1 l water (or twice the quantity of rice)
(Soak the rice in cold water for 15 m and drain.)*
In a large saucepan, bring 1 l (or twice the quantity of rice) of water to a boil. Add salt, onion, parsley, thyme, and carrot. Add the rice and simmer over medium heat for 20 m.
Remove the onion, parsley, thyme, and carrot.
Drain the rice in a colander. Rinse under cold running water.
Drain again and turn into the saucepan.
Simmer over low heat for 5 m until the rice grains are completely dry.
Serve as a side dish. You might add the rice to the sauce of the dish.
. In a large saucepan, bring 1 l (or twice the quantity of rice) of water to a boil. Add salt, onion, parsley, thyme, and carrot. Add the rice and simmer over medium heat for 20 m.
Remove the onion, parsley, thyme, and carrot.
Drain the rice in a colander. Rinse under cold running water.
Drain again and turn into the saucepan.
Simmer over low heat for 5 m until the rice grains are completely dry.
Serve as a side dish. You might add the rice to the sauce of the dish.
