Julie Bove wrote in rec.food.cooking:

>
> "Janet B" > wrote in message
> ... >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
>
> Not according to this:
>
> https://en.wikipedia.org/wiki/Pilaf

Julie, if you look up PILAF, of course you wil get PILAF.



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