It was my lucky day to be able to learn to make Spanish rice from a California native. I felt like I was learning a family secret being involved in the creating process first hand. If Iíd been left on my own I would not have been able to come up with this tasty and satisfying recipe.
This recipe makes six generous servings.
Letís start with the ingredients -
1.5 cups dry pandan, brown or other regular cooking rice
3 cups water
One quarter cup tomato sauce
2 tablespoons oil
1 bouillon cube - vegetable or chicken flavored
Cooking directions -
Use a heavy saucepan with a tight lid, such as cast iron, as in the photo. Heat the oil, then using a long wooden spoon stir in the dry uncooked rice and toast till lightly brown.
Break up the bouillon cube and stir into the rice. Stir in the tomato sauce till thoroughly mixed. Stir in the water and bring to a boil.
Turn down to simmer, set the lid on the pot, allowing a crack for steam to escape. Check in ten minutes.
If water is absorbed, close cover tightly and turn off heat. Allow pot to sit covered for thirty minutes.
Thatís it! Altogether youíve spent 45 minutes getting your rice ready to eat. The rice is usually where I start in my meal preparation since it takes this much time for the grains to be standing up individually when I lift the lid to serve. Each grain of rice stands on its own and not in a clump.
I let the diners add stronger seasonings to their own serving such as chili powder.
Another hint I was given at my training was to lay a spring of cilantro across the top of the rice after the water is absorbed and before placing the lid on tightly.
Article and photo credit by Susan Helene Kramer
Copyright 2012-2016 Susan Helene Kramer
Santa Barbara, California USA
Amsterdam, The Netherlands
Published by Creations in Consciousness
web site http://www.susankramer.com