Category : International Cuisine
Author : 51
Hits : 2344
Date : 28/11/2002
Rice 2 cups Chestnuts 6 nos. Water 3½ cups Salt To taste
1.Wash the rice in cold water, drain and keep aside.2.Peel the chestnuts and cut them into halves.3.Boil the rice, chestnuts, salt and water in a vessel over a low heat for about 15 mins.4.Keep stirring at regular intervals to keep the rice from sticking at the base.5.Once the rice and chestnuts become soft remove and serve hot.
To crack coconuts, pierce one or two of the eyes and drain the milk.
Place in the freezer for an hour, or in a 350°F. oven for 20-30 minutes. (...)
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