Janet B wrote in rec.food.cooking:

> 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

Hi Janet, not all 'spanish rice' types are a pilaf. Julies might be,
mine isnt.

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