way in which to add variety in
is to brown it. Sufficient browned rice for six to eight peeople may be
by putting 1 cup of clean rice in an iron frying pan that contains
fat, placing the pan directly over the heat, and stirring the rice
until the grains become an even, light brown. Rice that has been
in this way has additional flavor added to it and can be used in the
same way as boiled or steamed rice.
browned in the manner just explained
is used in
the preparation of Browned Savory Rice, an interesting dish that serves
as a tasty
side dish with any meat or vegetables.
1 cup browned rice
2½ cups water
1 teaspoon salt
1/2 up chopped celery
2 tablespoons butter
1 small onion, chopped
1/2 cup thick canned tomato juice
1/4 cup chopped pimientoMakes 8 servings.
- Steam the browned rice in the
salted water as in steaming rice, and
cook the celery, which should be chopped fine, with the rice for the
last 20 minutes of the steaming.
- In a heavy skillet, brown the
butter and add to it the
finely chopped, the tomatoes, and the pimiento. Cook for few minutes.
Add this hot mixture to the cooked rice a few minutes before
serving time. Mix well, and serve hot.
|Did You Know?
has been cultivated in Asia for over 10,000 years.
Historians believe that while the 'indica' variety of rice was first
domesticated in the area covering the foothills of the Eastern
Himalayas (i.e. north-eastern India) and lower plains, stretching
through Orissa, Bengal, Burma, Thailand, Laos, Vietnam and Southern
China, the 'japonica' variety was domesticated from wild rice in
southern China. Chinese records of rice cultivation go back 4000 years.
The earliest remains of cultivated rice in India have been found in the
north and west and date from around 2000 BC. Perennial wild rices still
grow in Assam and Nepal. It seems to have appeared around 1400 BC in
southern India after its domestication in the northern plains. It then
spread to all the fertile alluvial plains watered by rivers.
Cultivation and cooking methods are thought to have spread to the west
rapidly and by medieval times, southern Europe saw the introduction of
rice as a hearty grain.