Recipe - Fool-Proof Rice

2 tablespoon Oil
1 Clove garlic; finely minced
One half md Onion; finely chopped
2 cup Rice
4 cup Water
Salt; to taste
1 teaspoon Margarine or butter
One half md Onion (the other half)
One half md Green pepper; seeded

Use this recipe whenever you don't want a simple white rice. Is it great,
foolproof, and always works.

Put the saucepan in the burner at medium to medium high. Add the oil and
the finely chopped onion, stir for a while and add the minced garlic. Cook
until the onion is translucent and the garlic is not burned (about 2
minutes). Add the rice and stir for a little while until the rice turns to
an opaque white (about 2 minutes). Set the burner to high, stir in twice as
much water as you did rice, and add salt to taste (about 2 teaspoons for 2
cups of rice and 4 cups of water). Add the half onion, the half green
pepper, and the teaspoon of margarine (this gives the rice a glossy
finish).

The water with the rice will boil like crazy, don't panic. When the water
is drying up (not completely though :) and you can actually see small
holes on the surface of the rice, reduce the heat to the minimum setting
cover with a tight fitting lid and cook for 1520 minutes depending on the
quantity (I use 15 for 1 cup of rice and 2 cups of water, and 20 for 2 cups
of rice and 4 cups of water). It is VERY IMPORTANT not to open the lid
during the last 1520 minutes of cooking (it is an act of faith
:).

Remove the rice from the burner, fluff up with a fork, and let stand for
at least 5 minutes before serving.

These are other variations you can try:

1. Add shredded carrots (2 medium ones for 2 cups of water), instead of the
half green pepper, this gives the rice a nice flavor, and turns it orange!

2. Add 3 roma tomatoes (finely chopped), peeled and seeded, and substitute
the green bell pepper by a red pepper. Add the tomatoes before the rice and
fry them a little bit. The rice comes with a great flavor and kind of red.
Very nice!

RMARIMON@LELAND.STANFORD.EDU

(RICARDO MARIMON)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.