Why blog
a basic recipe for rice? Everyone knows
you just put rice in a pot, cover it with double the amount of water, add a
little salt, bring it to a boil, reduce the heat, simmer for 15 minutes, turn
off the heat, and let it stand for another 5 minutes. Voilà!
But then
you have a run of bad luck just when your daughter and grandson are visiting. The pot boils over, the rice is mushy, or the
rice is not quite cooked. Grrr!
That’s
when I should have headed over to my cookbook shelf and plucked off Virginia
Stanton’s Guide
to SUCCESSFUL ENTERTAINING c1963,
available online for $4.99 J. I had made her “Rice Pilaff” (p.20) before
several times, and it ALWAYS worked.
So now I’ve
stripped down her recipe to the basics and here it is:
VIRGINIA’S PERFECT RICE
1 cup rice (any kind: Uncle Ben’s, basmati . . .)
1/8 pound butter
1 tsp salt
2 cups boiling water
If desired: ½ cup of toasted slivered almonds may be
toasted for garnish: very nice
1. Heat oven to 375.
2. Put water to boil in a kettle.
3. Melt butter in largest saucepan or
medium size Dutch oven.
4. When butter is sizzling, pour in rice
and stir constantly with a wooden spoon for 3 to 5 minutes until rice is light
brown.
5. Carefully pour in boiling water; it will foam
right up.
6. Give rice a stir. Cover and put in oven for 45 minutes.
7. If you are going to use the almonds,
put them in a dry pan in the oven for about 10 minutes.
·
You
can cook the rice ahead and then reheat it, covered, in the oven for 30
minutes. So easy! And it looks and tastes WONDERFUL!
*******
Nicole and Kepler, we’ll have good
rice next summer as well as good times J.
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