The trick is in the title. Toasting. Though really you’ll fry the uncooked rice first — however, a recipe called “Fry the Uncooked Rice First (Californian/Mexican) Rice” sounds redundant and downright odd, so let’s stick with “Toasted”. I get it: Technically, to toast is to heat and brown by exposure to radiant heat (at least … Continue reading Toasted (Californian/Mexican) Rice