The rice is par-boiled, then layered over a savory stir-fried base, and slowly steamed so it absorbs all the flavors from the sausage oil and vegetables.
Tasting Table on MSN
The old-school rice cookbook from the '60s that had some questionable recipes
The 1960s were quite the time in the world of food (remember Jell-O salads), and there's one old-school rice cookbook that ...
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