dsi1 wrote in rec.food.cooking:
> 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.
Actually the congee/juk/jook would be the variation that might be
cooked in a mild weak broth, often fish based dashi in Japan but lots
of variation. I can't think of another but there might be?
Carol
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