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Rainbow Rice
- 2 cups rice
- 2 cups water
- 1 teacup of oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 2 Piece cutting sugar
- 1 teaspoon saffron
- 1 Number of tomatoes
- 2 tablespoons parsley
- 2 tablespoons dill
- 1 tablespoon of boiled peas
- Soak rice in warm salty water for 1 hour.
- 2 cups water, oil, sugar and salt, take a pot, bring to the boil.
- Stir in lemon juice.
- Then wash the rice, be eying the pot.
- Cook for 5 minutes with the door closed higher for 20 minutes on low heat.
- Download the fire, after brewing rice into four.
- Place the mixing hole in the middle of the first part of compressing a cake pan with saffron rice with your hand.
- Mix half of the second portion of boiled peas, dill and parsley.
- If still compressing the mold.
- The third section of peeled diced tomatoes and stir a little small.
- Also received the mold.
- chopped parsley again in the last chapter, mix dill and peas.
- If still compressing the mold.
- Remove mold upside down without damaging the shape of the serving dish and serve.
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