Google+ Followers

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: 


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.