"Julie Bove" > wrote in message
...
>
> "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.

Your cooking habits horrify a lot of people.



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