On 2/12/2016 2:31 PM, cshenk wrote:
> 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
>
What I meant is that the rice can be cooked in a broth but the rice is
pre-cooked the regular way first. Cooking raw rice in a stock is not
something I've heard of.
I have made jook before and I use leftover rice. I use chicken broth but
my guess is that some people use fish stock. Chicken stock is a very
Chinese way to make jook. The interesting thing about jook is that the
rice on the bottom has a most wonderful taste. Slightly scorching the
rice with soup stock produces something truly amazing. I've always made
jook when I've had a leftover chicken/turkey carcass and rice. From
these humble ingredients comes something sublime.
As far as fried rice is concerned, calling fried rice a pilaf is an
insult to two great dishes. We're quite serious about fried rice over
here. Kim chee fried rice is a most wonderful dish.
http://www.bubbleworld.ca/resources/upload/DSC0043.jpg