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Monday, 13 July 2015

No Fuss, No Muss, & Perfect Rice Every Time

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.  Voil√†! 

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: 

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.