I prepare this cranberry sauce every Thanksgiving. When my sister and her family visit I omit the additional fruits and add chopped jalapeno peppers and culandro/recito. Other times, I boil cranberries with a whole cinnamon stick and cloves for a … Continue reading
Carnival Season is officially upon us! Happy Carnival 2014! If you’re here in New Orleans, these are great for your next Mardi Gras/Carnival Party and great to take with you on the parade route (see you on the corner of … Continue reading
Green seasoning also known as sofrito is a fresh seasoning used in the English, Spanish, and French speaking Caribbean/Americas (North, Central, and South America). It is the perfect base for rice, beans, stews, and great for a starter marinade for … Continue reading
I had no idea that so many people had difficulty making the perfect pot of steamed white rice. It’s so easy! The key? Do NOT stir it or lift the lid, and buy a good pot. A good rice pot need not be expensive. My favorite rice pot is an Imusa caldero that I purchased for $5 from my favorite Caribbean grocery (they also have AMAZING produce and fresh meat). If you’re just beginning to cook, this is a great place to start! This technique works for any rice dish.
Keys for Perfect Pot of Rice
- Remember that rice doubles when it cooks, I like to serve 1/4-1/3 cup of rice per person. Therefore One 1/2 cup of dry rice will yield a whole cup when cooked, which will serve 4 people.
- Always double the amount of water for boiling. If boiling 1 cup of dry rice, use 2 cups of water; 2 cups of rice, 4 cups of water, etc.
- Use chicken, beef, or vegetable stock instead of water
- Season water or stock with a little salt and pepper
- Add a tablespoon of unsalted butter to boiling water for added flavor
- Saute sliced nuts such as almonds for added and delicious texture to your rice
- Scallions, yellow raisins, curry powder, etc are all great additions to your white steamed rice
- Never stir rice while cooking
- Never open lid
- Brown rice takes almost double the time to cook, compared to white rice. be patient.
- Keep all spoons away from pot until you’re ready to serve.
- DO NOT STIR RICE
Place desired amount of water or stock in pot. Season if desired. bring to a boil.
Once liquid is rapidly boiling, add butter and dry rice.
Allow rice to boil rapidly for ONE (1) minute.
Immediately place pot’s top on it and turn to stove’s lowest setting.
Allow rice to cook on low for 20 minutes or until liquid is evaporated. Try not to peak (smile). After 20 white rice is done. If preparing brown rice, remember it will take almost 40 minutes. Top with another tablespoon of unsalted butter if desired.
Do not stir rice to serve. Fluff with a fork and scoop with spoon or small measuring cup to serve.
I use this recipe to top my green salads and even to marinate meat. These simple 4 ingredients make a fresh accompaniment!
1 tablespoon creole/ course mustard
1 cup apple cider vinegar
1 tablespoon clover honey
In small bowl whisk vinegar, mustard, and honey. Squeeze whole lemon into mixture, careful not to include lemon seeds. Whisk again and chill until ready for use. Whisk each time you want to use, for ingredients will settle at bottom of bowl.