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All right, we're going to start off today with our rice, so we're going to make our
vegetable stock. We're going to take our rear burner, and we're going to heat that up to
about eight, and I'm going to come and measure out two cups of water. All right, we're going
to bring this back over here, and then we're going to take a tablespoon of our vegetable
stock. That's very sticky, so we're going to swirl it, and also knock it against the
sides until it pours out of our spoon, and then once it does, we're going to go ahead
and smash it, and that will help it break up. After we bring this to a boil we're going
to take it off the heat, and then we're going to stir and smash again, because not all of
these little chunks will break all the way down. And then we're going to take our front
burner, and we're also going to turn that up to about eight, and we're going to take
our large pot, and we're going to take a tablespoon of butter, and we're going to add that in,
and let that melt.