Quote:
Originally Posted by nvnvgirl  Oh my goodness! I'm so sorry! I think I left the rice out b/c half the time I don't put it in. But when I do use it, I use 1/3 cup of white rice just after you bring the stock to a boil and then cook it until the rice is tender, about 20 minutes and then add the rest of the ingredients.
Geeze, I know I proof read my recipes, but somehow I missed that! |
Not a problem.
We love Asian foods, so we do use lots of rice. I have a rice steamer I use. I make up a nice size batch and keep it on warm for two or three days.
