Sand Rice
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 20 g butter
- 40 g breadcrumbs, breadcrumbs
- 150 g rice, uncooked
- Salt water
Print Recipe
Pin Recipe Instructions
- Boil rice in salted water or in a rice cooker, drain if necessary.
- Melt the butter in a pan or a small saucepan, then add the breadcrumbs and let it brown. Caution: stir more often or even permanently, otherwise the breadcrumbs will burn!
- As soon as the desired brownness is achieved, it is essential to take the breadcrumbs out of the pan (or pot), as the residual heat can still burn the sand.
- Mix the sand with the rice and serve. Or serve separately.
- We prefer to eat with pork fillet in aluminum foil and steamed broccoli.
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