How does a juicy chew sound? I didn’t know until I ad-libbed this rice one morning wanting something other than plain for a change of pace. Was I ever surprised. RICE? JUICY ON THE CHEW? You betcha’ and loving it all the way till gone!!
Rice? Why make rice like everybody else? Don’t you think your restaurant patrons want in on this? YES. Of course they do! What’s the matter with you; it’s cheap, so don’t inflate the price just because it’s JUICY ON THE CHEW, okay? And keep it animal-free, which means no subbing in animal broth for the water – THAT’S AN ORDER from the TOP CHEF.
Makes 7-1/2 cups
3 c. water
1/4 c. apple cider vinegar – I used Heinz – white is fine
3 T. soy sauce
2 T. liquid smoke
2 t. dry mustard
1 T. dried basil
1 T. garlic powder
2 t. salt
3 c. golden Canilla parboiled long grain rice by GOYA
1- In x-large saucepan combine water and flavorings. Bring to boil.
2- Add rice, stir well, return to boil, stir again.
3- Cover, reduce heat to low and cook 15 minutes.
4- Remove from heat, fluff with utensil.
Notes: Adding vinegar to the rice helps to reduce the glycemic index to reduce the spike in blood sugar level. Plus it tastes so good.
Serve plain as an accompaniment to something else, or as a main dish with topping of choice – anything you like, really.
This day I topped mine with a veggie mix Steve made the day before: Sauteed mushrooms and onion with canned pinto beans, corn and diced tomatoes (drained), seasoned with garlic, basil, liquid smoke, salt and fresh grind black pepper. Then garnished with dried dill weed
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