Tuesday, May 6, 2014

Bright Yellow Garlic and Peppered Rice

The result looks like saffron rice. The method here is the least fastidious for cooking rice, and never burns the bottom of the rice. The problem with cooking rice on the stove top is that, as the rice absorbs all the water in the last throws of cooking, the single source of heat cannot be properly spread away from the bottom of the pan without the water. The bottom becomes too hot, and the rice in contact with the bottom of the pan then burns. The stove top formula was 5 minutes on high, 5 minutes on low, five minutes off which meant you had to be diligent about the timing. This method, however, is non critical. A little extra time will not reduce the rice to mush as long as the water content is on the lien side. This recipe may be scaled as required.
2 cup of Jasmine rice (premium long grain)
3 ½ - 3 ¾ cups of water
1 Teaspoon white pepper
1 Teaspoon sweet paprika
1 Teaspoon garlic powder

Bring water to a full boil stirring in spices and food coloring. Add rice without stirring; cover with a tight fitting lid. Heat to a boil. When boiling, place covered pot in 350 F oven for 45 minutes (convection is preferred).

When making flavored rice, some or all of the water maybe replaced by stock, wine, etc.

Garnish with fresh chopped chives

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