Takefumi Rice Recipe

Name: Takefumi Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 cups water; 1 ½ teaspoons salt; ½ teaspoon cinnamon; 8 whole cloves; 1 ½ cups long-grain rice; 50 g butter; 1 onion, sliced; 12 stalk celery, sliced; 1 -2 clove garlic, chopped; 4 eggs, beaten

Servings: persons

1
Heat the first five ingredients until boiling, in a saucepan with a tight fitting lid.
2
Add the rice, cover and simmer gently for 15 minutes, or until the rice is cooked and the water absorbed.
3
Melt the butter in a large frying pan.
4
Saute the onion, celery and garlic until tender but not coloured.
5
Add the beaten eggs, stir for 30 seconds, then add the hot spiced rice to the partly cooked egg.
6
Mix carefully but thoroughly.
7
Serve immediately with a salad.
8
Cheers, Doreen Doreen Randal, Wanganui.
9
New Zealand.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups water, 1 ½ teaspoons salt, ½ teaspoon cinnamon, 8 whole cloves, and more.

Yes, Takefumi Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Takefumi Rice

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