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brooklyn1 brooklyn1 is offline
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Default Canned wild rice

On Fri, 12 Feb 2016 03:43:13 -0800, "Julie Bove"
> wrote:

>
>"cshenk" > wrote in message
...
>> Julie Bove wrote in rec.food.cooking:
>>
>>>
>>> "cshenk" > wrote in message
>>> ...
>>> > Julie Bove wrote in rec.food.cooking:
>>> >
>>> > >
>>> > wrote in message
>>> > > ...
>>> >>> I like canned spanish rice.
>>> > >
>>> > > I bought some many years ago that was good. Can't remember the
>>> > > brand or where I was living when I bought it. But the only kind
>>> > > I can find now in a can isn't good.
>>> >
>>> > I have never noticed canned rice. Could be they don't sell it
>>> > here. I *do* recall a rather nice small can at HEB in San Antonio
>>> > Texas that was a premade 'spanish rice' seasonings. You added it
>>> > to cooked rice.
>>> >
>>> > Fortunately for me I have a rice machine (small unit) so even if I
>>> > don't feel like cooking, that one is easy. If I'm really lazy, I
>>> > ask my daughter to make it (grin).
>>>
>>> I most likely bought it at the military commissary and as I'm sure
>>> you know, they often sell things that you can't get elsewhere. But
>>> how can you do Spanish rice in a rice machine? How would you brown
>>> it?

>>
>> Smile, you make the rice then brown it if that particular recipe calls
>> for browning at all. Fact is there are so many varieties of 'spanish
>> or mexican rice' that it's very possible you are used to making it
>> almost rice-a-roni ish where you brown the rice in butter then add the
>> water and seasonings?

>
>That makes no sense. The rice should be browned before cooking for Spanish
>rice. And I don't use butter but olive oil. But yes, that is how it should
>be done.
>>
>> Others use fresh cooked rice which is then lightly stir fried in butter
>> and olive oil then added spices and tomatoes are added.

>
>Have never ever seen such a recipe. Never.
>>
>> A simple sort that is soft and works well is to make a batch of rice
>> (you'd want about 3 cups yield at least) then add Ro-Tel (or a store
>> knock off) and heat then serve. Some heat the ro-tel separate in the
>> microwave then use it to top the rice. While not haute cuisine, it's
>> simple and fast and in your house may be more effective since people
>> could chose to top the rice with that or something else.

>
>No thanks. That is not how I make it at all. Actually I don't make it at
>all now since I was the only one who really liked it. And I can't have rice
>now. For me, Spanish rice has meat in it and is a meal. Mexican rice
>shouldn't have any chunks of stuff in it. Unless of course you are doing
>something like cilantro lime rice.


There are probably a million versions of Spanish rice, ALL authentic.