On Friday, February 12, 2016 at 5:03:29 PM UTC-6, Julie Bove wrote:
> "dsi1" > wrote in message
> ...
> > On 2/12/2016 10:09 AM, Julie Bove wrote:
> >>
> >> "Janet B" > wrote in message
> >> ...
> >>> On Fri, 12 Feb 2016 03:45:35 -0800, "Julie Bove"
> >>> > wrote:
> >>>
> >>>>
> >>>> "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
> >>>
> >>> It is the style of the dish as opposed to cooking the rice in water
> >>> and eating plain or cooking the rice and then adding to other
> >>> ingredients to the rice. The rice, broth and other ingredients are
> >>> cooked together. I investigated pilaf years and years ago when I
> >>> noticed the likeness of several recipes
> >>> Carol's cooked rice with Rotel added to the cooked rice is not pilaf.
> >>> Arroz con Pollo is pilaf because the broth, chicken and vegetables are
> >>> cooked together.. As far as I can tell, Mexican/Spanish rice is pilaf
> >>> I very carefully said 'made according to local traditions' and
> >>> 'generally the basics'. There are huge variations in the dish. Read
> >>> some recipes. Quite a few include pasta and some even include
> >>> potatoes.
> >>> Sorry, I didn't want to be "teachy", I'm just fascinated by how few
> >>> actual different 'recipes' there are. There are base methods that
> >>> have been adjusted to reflect available food stuffs, climate,
> >>> religions.
> >>> Photos of huge differences:
> >>> http://tinyurl.com/gvfmclx
> >>> Janet US
> >>
> >> But you said that the rice was browned in fat. I suppose some recipes
> >> might be but my mom always made hers in the oven and it wasn't browned
> >> in fat. I did look it up and didn't see any that was browned in fat
> >> either. I once made a Greek rice and spinach dish where not only was
> >> the rice browned in fat to start with but it was made in a skillet with
> >> no lid. You added broth to it as it cooked, stirring all the while. I
> >> only made it once as nobody else liked it. I did. But it wasn't
> >> called pilaf.
> >
> > I have fried raw rice in a pan when making Spanish rice. I was never able
> > to make an acceptable Spanish rice though. Mostly, people learn this odd
> > technique from making that San Francisco treat - Rice-A-Roni.
>
> I grew up eating that stuff and it was no treat! Then I remember getting my
> first apartment and time and time again buying their Spanish or Mexican or
> whatever they called it rice when it was on sale. It was awful. But I kept
> trying because people kept telling me that I must be making it wrong. No.
> It's just awful and not a thing like the real thing.
>
> Oddly enough, my husband who is not a fan of rice or pasta will eat
> Rice-A-Roni and likes it.
Your husband is White trash. That's why he was able to father your whale of
a daughter, who had a muffin top at 13. Perhaps your myriad of health problems
are due to her poisoning you. She has every right to want you dead, since you
allowed her to become disgustingly fat, which has ruined her life. She didn't
have much of a chance anyway, considering her genetics, but you sealed the deal.
--Bryan