Kids Salchi Recipe

Rinse rice

Place 1 cup Milagrosa rice in a fine-mesh sieve or bowl. Rinse under cold running water, swishing with your hand, until the water runs mostly clear (about 2–3 rinses). Drain well.

Combine and cook

In a small saucepan, add the rinsed rice, 1.25 cups water, 1 tsp salt, and 1 tsp oil. Stir once to combine. Bring to a gentle boil over medium-high heat uncovered.

Simmer

As soon as it boils, reduce heat to low, cover tightly with a lid, and simmer undisturbed for 12–15 minutes, or until the water is absorbed and rice is tender. Avoid lifting the lid.

Rest and fluff

Turn off heat and let the rice rest, covered, for 8–10 minutes. Remove lid, add 1 tsp butter if using, and fluff gently with a fork. Keep warm until serving.

Prepare hot dogs

While the rice cooks, place the 4 hot dogs on a cutting board. With a sharp knife, make lengthwise shallow cuts about 1/4-inch deep every 1/2 inch along each hot dog (or slice on the bias into 1/2-inch thick diagonal rounds). The slicing method helps them cook evenly and present nicely to kids.

Pan-fry

Heat 1 tbs vegetable oil in a nonstick skillet over medium heat. Add 1 tsp butter if using for extra flavor. Add the sliced or scored hot dogs in a single layer and cook, turning occasionally, until edges are lightly browned and caramelized — about 4–6 minutes total. If you sliced into rounds, flip once and cook 3–4 minutes per side until golden.

Drain

Transfer cooked hot dogs to a plate lined with paper towel to remove excess oil for about 30 seconds.

Portion the rice into 2 kid-sized plates (about 1/2 cup cooked rice per child if making 2 servings, or adjust per servings). Arrange the sliced hot dogs next to the rice.

Serve with a small ramekin or spoonful (about 2 tbs per plate) of ketchup on the side for dipping. Add optional cucumber or tomato slices to the plate for a simple vegetable serving.

Allow hot food to cool briefly before serving to children. Enjoy.