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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter or margarine in a 10" skillet over med-high heat. | 2. Add the rice and stir. | 3. Add the bouillon cube(s) and stir until softened or dissolved. | 4. I use a spoon and break the bouillon cube(s) apart while it is dissolving so that it dissolves faster. | 5. Watch closely so that the rice does not start to brown. | 6. You might need to lower the heat if the rice starts to brown or appears to be cooking too fast. | 7. Add the water and stir. | 8. Cover with a lid and bring it to a boil. | 9. Lower the heat to med to med-low and cook for 10 minutes or until rice is almost tender and a lot, but not all, of the water/butter mixture has been absorbed. | 10. This comes out better if it is "slow cooked". | 11. Add the garlic and stir. | 12. Put the lid back on the skillet and continue cooking for 5 more minutes or until the rice is tender and all of the water has been absorbed. | 13. There may still be some melted butter at the bottom of the skillet, but that is okay. | 14. Stir well and turn the burner off. | 15. Let the skillet sit on the burner until you are ready to serve the rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
margarine	1/3	cup		540.688	0.6768	0.6768	60.536
white rice	1/2	cup		337.625	73.9538	6.5952	0.6105
chicken bouillon cube	1 -2	teaspoons		-	-	-	-
water	1 1/2	cups		0.0	0.0	0.0	0.0
garlic	2 -3	tablespoons	chopped minced	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.