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RICE SPICE TIME IMITATION CHICKEN BOUILLON

AFC BUTTERY RICE

This is our HOUSE RICE. You can enjoy it by itself or in any dish, except dessert, calling for rice. It’s simple and just plain good! The added viinegar keeps the glycemic index down and adds just a bit of zingbarely noticeable but pleasant!

Makes 8 cups

3 c. water

1/4 c. apple vinegar, the cheap kind

2 T. margarine

1 T. SPICE TIME IMITATION CHICKEN BOUILLON

1 t. salt

3 c. Canilla long grain white rice by GOYA, rinsed till water runs clear


1- In large saucepan combine water, vinegar, margarine, bouillon, salt. Bring to boil.

2- Add rinsed rice, stir, return to boil, stir again.

3- Reduce heat to low, cover and cook exactly 15 minutes.

4- Remove from heat and fluff with fork to aerate.



Notes: A bowl of rice with a side of ketchup was my supper when I worked in the nursery at Lawrence Memorial Hospital in New London Connecticut upon graduating from nursing school.

We didn’t eat much rice growing up. My mother would put rice into a dish, such as stuffed peppers or stuffed cabbage, but not by itself. So this was a new experience for me. I liked it and it was cheap. Of course it was just plain white rice like the Chinese serve in their ethnic restaurants.

The reason they served it back then in the hospital cafeteria was that there was a naval base in New London and a lot of Philippinoes were stationed there. So rice it was. The Philippino woman serving it up would laugh about the ketchup. And I had to eat it a certain way – not mixed in the rice or over the rice, but on the side, so I could dab it as I liked. I also put a pat of margarine on top to melt and lots of black pepper.

When I applied at the hospital for a job I applied for a medical-surgical floor, but all they had was the nursery, so I took it. By the time a slot opened up for the med-surg floor i didn’t want it, but someone else wanted the nursery. I loved working with the well babies, so I stood my ground and stayed.

It was a welcome departure from the schooling I had at a cancer state hospital where there was a lot of sick people with grave illnesses and radical surgeries. When they first offered me the nursery I was disappointed, but later it grew on me and I didn’t want to leave.

Of course I left anyway to fulfill my travel aspirations and landed in Ft. Lauderdale Florida, where I met Steve at the Parrot Lounge where they sold seven beers for a dollar back in 1970. The rest is history.






By Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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