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1995-09-28
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From: rmarimon@leland.stanford.edu (Ricardo Marimon)
Newsgroups: rec.food.recipes
Subject: Fool Proof Rice
Date: 23 Apr 1995 06:39:29 -0600
Organization: Stanford University
Message-ID: <rmarimon-2104951537240001@ev28-dynamic-127.stanford.edu>
Fool Proof Rice
Use this recipe whenever you don't want a simple white rice. Is it great,
fool-proof, and always works... You will need:
2 tablespoons of oil
1 clove of garlic, finely minced
1/2 medium onion, finely chopped
2 cups of rice
4 cups of water
salt, to taste
1 teaspoon of margarine or butter
1/2 medium onion, the other half
1/2 medium green pepper, no seeds
Put the saucepan in the burner at medium to medium high. Add the oil and
the finely chopped onion, stir for a while and add the minced garlic. Cook
until the onion is translucent and the garlic is not burned (about 2
minutes). Add the rice and stir for a little while until the rice turns to
an opaque white (about 2 minutes). Set the burner to high, stir in twice
as much water as you did rice, and add salt to taste (about 2 teaspoons
for 2 cups of rice and 4 cups of water). Add the half onion, the half
green pepper, and the teaspoon of margarine (this gives the rice a glossy
finish).
The water with the rice will boil like crazy, don't panic. When the water
is drying up (not completely though :-) and you can actually see small
holes on the surface of the rice, reduce the heat to the minimum setting
cover with a tight fitting lid and cook for 15-20 minutes depending on the
quantity (I use 15 for 1 cup of rice and 2 cups of water, and 20 for 2
cups of rice and 4 cups of water). It is VERY IMPORTANT not to open the
lid during the last 15-20 minutes of cooking (it is an act of faith :-).
Remove the rice from the burner, fluff up with a fork, and let stand for
at least 5 minutes before serving.
These are other variations you can try:
* Add shredded carrots (2 medium ones for 2 cups of water), instead of the
half green pepper, this gives the rice a nice flavor, and turns it orange!
* Add 3 roma tomatoes (finely chopped), peeled and seeded, and substitute
the green bell pepper by a red pepper. Add the tomatoes before the rice
and fry them a little bit. The rice comes with a great flavor and kind of
red. Very nice!
I hope this helps somebody...
- Ricardo <rmarimon@leland.stanford.edu>
Crazy about rice...