"dsi1" > wrote in message
...
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.
---
Some Asian places here do offer brown rice or even brown fried rice but they
are the Americanized places. Asians don't put salt or fat in the rice
either. My friend was horrified when I told her how I made rice as she only
ever makes the Japanese style.