Add the rice and Sauté for about 2 minutes.
Sauté shallots until they are a nice golden brown.
Sauté in vegetable oil for few minutes on each side.
Add garlic and Sauté until garlic blooms, becomes golden in color.
(Sauté means“jump” in French,
and refers to how the food is moved about in the pan.).
Round rice. It is recommended first of all to Sauté the rice a little before cooking it.
Heat butter in a deep pan, add bay leaves, black peppercorns, onion,
garlic and Sauté for two minutes.
For soup, the Sauté and slow-cook options work best,
and for casseroles, the keep-warm setting reheats slowly but evenly.