A repeat from Wednesday, January 25, 2012.
My favourite rice dish.
“Miss Fluffy’s Rice Cook Book”
Published By: Rice Council for Market Development
(early to mid 60’s?)(It’s actually more of a pamphlet than book and there is no further publishing data listed.)
Received: Compliments of DELTA RICE
Spanish Rice Au Gratin
This is the complete recipe as it appears in the book. But see my notes at the bottom.
1/2 cup uncooked rice
1 cup water
1/2 cup chopped onions
1/3 cup chopped green peppers
1/2 cup chopped celery
1 1/2 tablespoons butter or margarine
1 cup tomatoes (stewed or canned)
1/2 teaspoon salt
1/2 teaspoon monosodium glutamate
1 teaspoon sugar
1 teaspoon chili powder
1/2 teaspoon Worcestershire sauce
1 cup grated cheddar cheese (I use “old” cheddar)
Combine rice, water, and salt. Bring to boil. Stir; cover and reduce heat. Simmer for 14 minutes. Meanwhile, cook onions, green pepper, and celery in butter. Add tomatoes, salt, monosodium glutamate, sugar, chili powder, and Worcestershire sauce. Add cooked rice and simmer until thick. Pour into a buttered casserole and top with cheese. Place under broiler and melt. Serves 6.
Notes from me:
The monosodium glutamate is strictly optional. My mother always distrusted it, and so we never had it. The dish is tasty enough without it.
Use the mildest chili powder you can find, or you’ll destroy the subtle flavours because your tongue is burned (or cut it down to 1/2 teaspoon or less even) .
1) Cook the rice at a simmer for 20 minutes in at least 3 cups of water. Drain the excess water off before adding the rice to the other ingredients.
2) Cook the onions, celery, and green pepper until soft so their flavours spread throughout the dish when they’re mixed with the rice.