On Friday, February 12, 2016 at 8:50:16 AM UTC-10, Brooklyn1 wrote:
> On Thu, 11 Feb 2016 20:50:07 -0700, Janet B >
> wrote:
>
> >On Thu, 11 Feb 2016 19:51:40 -0600, "cshenk" > wrote:
> >
> >>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?
> >>
> >>Others use fresh cooked rice which is then lightly stir fried in butter
> >>and olive oil then added spices and tomatoes are added.
> >>
> >>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.
> >
> >The dish is a pilaf and is thousands of years old. Pilaf exists every
> >where in the world and is made according to local traditions Generally
> >the basics are rice is 'browned' in a fat, cooked in a broth and
> >meats/vegetables are added. Rice a Roni, a rice and pasta dish is
> >still a pilaf.
> >Janet US
>
> Pilaf is one of the most widely consumed dishes on the planet, most
> every ethnicity has a basic version, frying the grains is not
> manditory, most ethnicities do ny fry the rice prior to adding liquid,
> in fact most rice that's fried is fried after cooking in liquid, as in
> Chinese Fly Lice which is technically a pilaf.
> https://en.wikipedia.org/wiki/Pilaf

Asians don't ever cook rice in any kind of broth. I suppose some might but I've never seen it happen. Fried rice is prepared with pre-cooked white rice. I suppose some trendy restaurants might use brown rice but I've never seen it. There is jook, which is a popular soup made with rice but it's always made cooked white rice. Asians are unabashedly unoriginal when it comes to cooking rice.