"cshenk" > wrote in message
...
> 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.

I have *no* clue what you are trying to say.