Yes! jasmine rice...I've become so hooked on it.....I love it just with a
bit of red pepper flakes or pieces and butter.... when I'm not in the mood
for spanish rice..:-) Liz

"Bill Freeman" > wrote in message
...
>
> Jasmine rice! For a different mix you can substitute part of the
> rice with orzo .. . which gives it a San Francisco flair. Agree, lightly
> fry the rice in butter/margarine and then add water etc.
>
>
>
> sf > wrote in message
> ...
> > On Fri, 23 Jul 2004 08:38:32 -0700, The Ranger
> > > wrote:
> >
> > > Recently, I switch brands on rice (Smart-and-Final to Uncle Ben's).
> > > Whether they're processed side-by-side or not, I've found that Uncle
> > > Ben's cooks up differently and -- so far -- often doesn't cook up.
> > >
> > > Fer example... I was making some Spanish Rice (recipe below) and had
a
> > > majority of the rice still dry-n-solid as when I first started.
> > >
> > > What other brands do people use?
> > >
> > > The Ranger
> > > ---
> > > Spanish Rice
> > >
> > > Ingredients:
> > > 2 Cups White Rice -- uncooked
> > > 3 Cups Water
> > > 1 Cup Stewed Tomatoes
> > > 1/2 tsp Cumin
> > > 1/2 tsp Oregano
> > > 1/4 tsp Cayenne
> > >
> > > Place all ingredients in covered saucepan over medium-high heat until
> > > the mixture bubbles. Stir and reduce heat. Cook 10-12 minutes,
> > > covered.
> >
> > Everything looks right.... except there is too much water
> > for me and I'd adjust the cooking time. I'd use a 1:1 ratio
> > (or water 1/2 to 1 inch above the rice in your pot). I use
> > the finger method, wich means that I rest the tip of my
> > finger on the rice in the pot and measure water up to just
> > below my first joint.
> >
> > Bring it to a boil and turn down the heat to a lively
> > simmer. How long did you cook your rice before you put the
> > lid on? You should cook it for at least 10 minutes after it
> > begins to bubble. I look for the rice kernals to just pop
> > (with a hard center) before I put the lid on it.
> >
> > > Stir during cooking to keep the rice from sticking.
> >
> > I think they say to stir because rice with tomato in it
> > tends to burn (think of bbq sauce). BUT, if you stir the
> > rice too much, it turns into gunk.
> >
> > My personal rule is to NEVER stir rice once water has
> > evaporated below the top of it. When you see vent holes in
> > your rice, this is the time to put the lid on for final
> > steaming (remember, turn the heat down to low).
> >
> > If your rice burns, the heat was too high - so adjust your
> > temperature as the water evaporates.
> >
> > The entire cooking time should take a minimum of 20 minutes
> > - after the water begins to boil. Your recipe is more like
> > a 30 minute process, IMO.
> >
> > Btw: If you're using converted rice, don't expect it to
> > pop... just look for vent holes and proceed. IMO: You have
> > a much better chance of non-gloppy rice when you use
> > converted.
> >
> > HTH
> >
> >
> >
> > Practice safe eating - always use condiments
>
>
>
>