Cooking With Tea

Rice in Tea

• 1 ½ cups of long rice.
• 1 cup of margarine or oil
• 3 cups of boiling tea extract
• ¼ teaspoon of gingere
• 1/5 teaspoon of black pepper.
• 1/5 teaspoon of crushed allspice
• 1 teaspoon of salt
• ¼ teaspoon of cinnamon

• Wash the rice several times in water and then strain off the water.
• In a big pot melt the margarine and then put in the rice and while stirring fry the rice until it becomes clear and transparent.
• Add the boiling tea and the spices and cook on a large fire until
• Bubbles form on the rice and most of the liquid has been absorbed
• by the rice.
• Cover the pot securely, reduce the fire and cook for a few minutes more.
• Switch off the flame and allow the pot to remain covered as is for a further 5 minutes.