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Cooking with David


Copyright © 2007 by David E. Ross

Yes, you can steam or boil rice. But there are ways to make rice a more interesting side dish.

My doctor advised me to use brown rice and avoid white rice. The recipes on this page use a mix of 2/3 brown rice with 1/3 wild rice (which really isn't rice at all). The addition of the wild rice requires the extra water and extra cooking time.

NEVER uncover rice while it is still cooking. After the initial stir, rice should cook undisturbed.


Pilaf is rice cooked in a broth or soup instead of plain water.

1 cup rice
1 cup chicken broth
1-1/4 cup water
2 slices of a large onion (or a similar amount from a smaller onion)
1 TBS olive oil
dash of prepared curry powder

Measure the rice and pour into a strainer. Run water through the rice, thoroughly wetting it.

Finely chop the onion. Put the oil in the pot where the rice will be cooked. Over a medium flame, cook the onion until it just starts to color. While the onion is cooking, sprinkle the curry powder over it and stir.

Add the broth and water. Over a high fire, bring the liquids to a boil.

While waiting for the liquids to boil, run some more water through the rice.

When the liquids boil, add the rice. Quickly stir once. Cover the pot, and reduce the flame to a mere simmer.

Cook the rice for 45 minutes. When the time is up, turn off the flame. Without removing the cover, let the rice stand about 1-2 minutes. Then remove the cover and fluff the rice with a fork.

Serves 4-6 as a side dish.

For a slightly different flavor, beef broth may be used in place of chicken. For a stronger flavor, use 2-1/4 cups of broth and no water. If no broth is available, use 2-1/4 cups of water with 1-2 dissolved bullion cubes or packets.

Optionally, add 2-4 finely diced mushrooms to the onion.

11 February 2007

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