[Sca-cooks] Serving Hard Cooked Eggs

[Cindy M. Renfrow]

>
>This is called rice from Greece. You should take rice and boil it in water
>  until half done. Then pour out the water and boil the rice then in a clean
>fat
>  and then pour the fat off and do not oversalt.

The translation by Melitta Weiss Adamson says to finish the cooking by
frying the rice in lard, then pour off the lard and sprinkle the rice with
sugar. And do not oversalt.

Regards,

Cindy