* For the best results wash the
rice in a bowl of water, mixing it around, pouring the water out,
and repeating again about 3 times. Along with the oil, this will
prevent the rice from clumping. We're not making sticky rice here!
In a medium-sized pot, sauté
the onions in oil on medium heat
until they become transluscent, about 5 minutes. Next add the
uncooked rice, and stir quickly for 30 seconds, coating it with
the oil and onions. Now add the water and increase the flame
At this point you'll want to add
the tomato paste, salt, and pepper. The tomato paste will dissolve
better if you remove a bit of hot water from the pot and mix it
with the tomato paste in a cup before adding the mixture back in.
Spice to taste, but you'll want at least 1/2 teaspoon of pepper
and a teaspoon or so of salt.
When the mixture comes to a boil,
cover the pot with a tight-fitting lid, and immediately reduce
the heat to a simmer. Allow it to cook 20 minutes, then turn off
the heat, and allow it to sit an additional 2 minutes, still covered.
Now open the pot and mix it up. It's "sooo
Because the rice is steam-cooked, it is important not to open the
lid while cooking, and to add the correct proportion of water:
cup rice: 1.5 cups water
Don't make this dish in a rice cooker. This
isn't Chinese food!