sauced rice

I like to sauce my rice, very generously. I might even say that I like to smother or even completely drown the rice in my sauce. The pictures may most often show rice with sauce on top, but rest assured that when the camera disappears, more sauce is added and mixed in with the rice.

These are only a few of the many sauced rice dishes I have prepared.

a. boiled rice

Boiling rice is easy, but you do need to read the instructions on the package for the required amount of water and the recommended cooking time. Parboiled rice can be as short as 5 minutes, regular rice as much as 30 minutes.

I usually try to use the correct amount of water, so that there is no liquid left by the time the rice is fully cooked. It is possible to use extra liquid, e.g. if you want to use the rice broth as a base for sauce.

When using boil-in-a-bag rice, use enough water to fully submerge the bag. Just remember: the more water you use, the more flavor you'll be pouring down the drain.

INGREDIENTS

This is what you need for 2-3 servings:

1 cup rice
2-3 cups rice
S&P, spices of your choice

Pic1: boiled rice

Directions

internet pictures

Pic2: pour water
Pic3: add rice
Pic4: simmer

internet pictures

Pic5: strain
Pic6: cover, rest
Pic7: fluff

Rinse the rice to remove dust and dirt.
Read the directions on the rice packaging to get the relative proportions of rice and water and recommended cooking time.
Optional:
- Fry the rice in hot oil before cooking.
- Soak the rice for 30 minutes before cooking.
- I don't usually do either.
Add rice to cold water. Add S&P, spices to taste.
Add other ingredients as desired.
If I add other ingredients like vegetables, seafood, I prefer to use a large-diameter pan for even cooking.
Bring to a boil.
Reduce heat and simmer over low heat until nearly all the water has been absorbed.
IMPORTANT: once the water is underneath the top level of rice, do not stir anymore.
Remove from heat and rest 5 minutes to allow the rice to absorb the remainder of the water.
If there is too much water left, use a strainer to remove the excess.
Fluff the rice with a fork.
Serve and enjoy.

sauced rice

see: curried rice

Pic8: dry curry rice
Pic9: wet curry
Pic10: curry sauce over rice

If I want a more liquid sauce, I usually add a bit of extra water to the rice.
Add curry or other sauce ingredients to the rice water.
As the water is gradually absorbed, the spices will make a sauce.
See similar method, different spices in the Cajun kitchen for rice & red beans, jambalaya rice, dirty rice, gumbo

mole sauces

Pic11: mole poblano (chocolate)
Pic12: mole verde
Pic13: curried mole verde

other sauces:

Pic14: cheddar béchamel sauce
Pic15: beef broth and hot pepper sauce
Pic16: bacon pork gravy

sauced rice

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org