When I went over to Doug’s to sample some beer, he was cooking rice when I arrived. It looked interesting so I decided then & there that I, CyberDave, would try this rice. He said that he kinda made it up, basing the recipe upon Rice a Roni, the you know what. As the legend goes, you put your dry rice in a pan and fry it a little bit before adding water and the San Francisco jism to make R a R. I made some night before last, and another batch tonite. Here is what I did:
|1 ]C.||Dry Rice|
|1||Med. Onion, finely chopped|
|2, 3, 4…||cloves garlic, minced|
|2 C.||Chicken Broth|
Chuck the rice into the pot heated medium, and brown it for a few min. Then chunk in the butter and let it melt. There is some stirring action goin’ on here and there… you be the judge…. Continue browning. After a bit, (don’t you love these instructions?) dump in the onion and let them sautee a bit. then turn the heat down a little and mix in the garlic. I wanted to avoid burning the garlic, thus the reduction. (The first time, I added the garlic with the salt) I heated the broth in the microwave to keep the temp. from dropping too much when I started adding it to the mélange. By and by, I started adding the broth, and then add the salt. Bring to boil, and reduce the heat to low-ish… Set the timer for 20 minutes.
When the timer alarms, turn the heat off and reset the timer to 25 minutes, leaving the pot on the eye. Or Aye… Arrr….
When the timer alarms again, fluff the rice and start eating. Or, whatever your custom is. This is some good rice, I shite you not.