- Combine soy sauce and 2-2/3 cups water in large saucepan. Add rice and cook according to package directions.
- Meanwhile, melt butter in large skillet over medium heat; add green onions, celery and basil. Sauté 1 minute. Thoroughly combine cooked rice and vegetable mixture. Pack into lightly greased 1-quart ring mold or casserole.
- Place mold in larger pan of hot water, cover loosely and let stand at room temperature 15 minutes.
- Unmold onto serving platter just before serving.
ingredients
1/4 cup Kikkoman Soy Sauce
1-1/2 cups uncooked long grain rice
1/4 cup butter or margarine
3/4 cup minced green onions and tops
3/4 cup finely chopped celery
1 teaspoon dried basil leaves, crumbled
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
