- 6 cups [1.5 L] minute rice
- Boiling water
- 2 carrots, grated
- 3 tablespoons [45 g] butter
- Minced chives, to taste
- Minced parsley, to taste
- Garlic powder, to taste
Sauce
- 1/3 cup [75 g] sugar
- A little paprika
- A little dry mustard
- 1 teaspon [5 mL] garlic powder
- 1 teaspoon [5 mL] onion powder
- 1 teaspoon [5 mL] celery salt
- 2 tablespoons [30 mL] catsup
- 1/3 cup [80 mL] vinegar
- 3/4 cup [190 mL] oil
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- Pour enough boiling water to competely cover rice.
- Mix in grated carrots, butter, minced chives, minced parsley and garlic powder.
- Cover; set over low heat.
- Meanwhile, prepare sauce.
- Just before serving, mix sauce into rice mixture or pour sauce into a sauceboat, for every one to help themselves to taste.
Sauce
- Into a blender, mix together all sauce ingredients.
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