Orange rice.

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Wash and steam the rice. Set up a couple of oranges by segregating into fragments and cutting each section in a balance of, removing the seeds and all the white portion. Sprinkle saucerful of rice.

Rice with raisins.

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Meticulously wash a cupful of rice, splash it, and cook as composed for Steamed Rice. After the rice has begun to swell, yet before it has loose, mix into it delicately, using a fork for the reason, a cupful of raisins. Give cream.

Rice with peaches.

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Steam the rice and when done, give cream and an enjoyably developed peach pared and cut on each individual dish.

Carmelized rice.

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Spread a cupful of rice on a shallow warming tin, and put into a sensibly hot grill to chestnut. It ought to be mixed as regularly as conceivable to expect bursting and to secure a consistency of shading. Each rice bit, when sufficiently sautéed, should be of a yellowish chestnut, about the shade of developed wheat. Steam the same as facilitated for basic rice, using only some water for some cooked rice, and barring the preliminary sprinkling. Right when fittingly cooked, each piece will be detached, dry, and coarse. Rice masterminded along these lines is point of fact more absorbable than when cooked without sautéing.

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