Rice soup by Chef Raghu
Rice
soup by Chef Raghu
To
one gallon water add one-half pint rice, cook for three hours, adding one dried
onion two pieces dried orange peel, and salt for seasoning.
Serve
in deep bowls, into each may be put a teaspoon of Chinese sauce mixed with a
half of cooked peanut oil, and garnished with green onion sprouts, cut fine
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