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!