May 2, 2008 | Recipes, Rice, Grains & Pasta | No Comments
You could spend a small fortune on a rice cooker, or struggle with burnt saucepans and soggy rice, or follow the recipe below and get it right every time. In the early 1970s one of the first celebrity chefs hit the TV screens of Australia and Great Britain in the form of Graham Kerr, ‘The ...
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