Rice, one of my favorite things to cook

Steamed Rice

Linguica with Black Beans and Rice (click here for recipe)

Equipment:

• Tall sided pot with lid or rice maker
• Bowl

Ingredients:

• Pearl rice
• Water……………..use a 2 cups water for every cup of rice

Procedure:

1. Wash rice 4-5 times with water in a bowl
2. Heat up 2 cups of water in pot then stir in rice
3. Cook rice until holes start forming in rice then cover with lid
4. Reduce heat to low and steam rice for 10-12 minutes

Pilaf (My way)

The recipe in the book sucks. There, I said it. I grew up on rice, we ate it 4-5 times per week so a simple pilaf recipe will not do. I cleared it through Chef already, this is my recipe.

Equipment:

• Large pot with lid

Ingredients:

• 3 tbsp. annatto oil  (I’ll tell you how to do this in a separate post later this week)
• 1 strip bacon
• 1/4 cup tomato paste, toasted
• 1/4 cup diced onions
• 1/2 cup rice
• 2 sweet peppers, crushed (aji dulce)
• 3 garlic cloves, crushed
• 1 3/4 cups Jasmine Rice
• 3 3/4 cups chicken broth)
• 1 tsp. dried oregano
• 1 tbsp. coriander seed, ground
• fresh oregano and cilantro

Procedure:

1. In a large sauce pan pour in the annatto seed then chop up the uncooked bacon into small pieces.
2. Cook the bacon then add the tomato paste, diced onions, sweet peppers, corn and garlic cloves.
3. Simmer for 5 minutes covered.
4. Stir it then simmer for another 10 minutes.
5. Add the chicken broth, and rice, dried oregano, and coriander seed then stir once and leave uncovered, remember to do this on medium-high heat.
6. Bring the mixture up to a soft boil then cover once the water level is even with the rice then cover and cook on low heat for 15-20 minutes.
7. Serve with fresh oregano and cilantro over the top of the rice once you have placed it into a serving dish.

Risotto, just when I was feeling confident Risotto comes to knock me back down to size

(Picture)

Equipment:

• High sided pot
• Wooden spoon

Ingredients:

• Carnaroli rice, 2 cups   or Arborio, Viatone Nano, and Baldo Rice
• Chicken stock
• Butter
• Extra Virgin Olive Oil
• 1/2 yellow onion
• White wine
• Saffron, pinch

Procedure:

1. Melt butter and oil in pot
2. Sweat onion (no color)
3. Add saffron
4. Add rice and pearl
5. Deglaze with white wine
6. Add enough stock to cover rice
7. Stir risotto constantly, don’t want your rice to dry out
8. Takes 20-30 minutes to cook  al dente
9. Adjust seasoning with more stock
10. Stir in cheese and soft butter
11. Place lid on rice and let rest before serving