If so, would you be so kind as to post the recipe in it for red rice? My husband loves red rice and I never have been able to find a recipe for it -- I'm not talking about Mexican-style red rice, but rather Low Country style.
Thanks so much!!!
This is from Charleston Receipts Repeats, The Junior League of Charleston
"A favorite from Charleston Receipts"
May Prepare Ahead Serves: 6-8
4 strips bacon, cubed 2-3 tsp sugar
2 onions, chopped fine ½ tsp pepper
1 small can tomatoe paste 2 cups raw rice
1½ cans water 8 T bacon grease, optional
3 tsp salt
Fry bacon, remonve from pan.
Saute onions in grease.
Add tomato paste, water, salt, sugar and pepper.
Cook uncovered slowly (about 10 minutes) until ti measures about 2cups
Pour into the top of the steamer with the rice.
Add the extra bacon grease.
Steam for 30 minutes then add crumbled bacon and sitr with a fork.
Cook 30-45 minutes longer.
3 tablespoons olive oil
2 cups long-grain white rice
2 cups vine-ripened tomatoes, peeled and chooped, or 1 (14 1/2 ounce) can crused tomatoes
1 1/2 teaspoons salt
1 quart chicken stock
2-3 tablespoons fresh chopped parsley
Place the oil in a stockpot over medium-high heat, add the rice and saute, stirring constantly. It will begin to turn white after a few minutes; do not let it scorch or brown. Add the tomatoes and continue to saute until most of the liquid has evaporated. Add the salt and the stock and simmer slowly, covered, for 30 minutes or until the rice is tender. Remove from the heat and allow to sit for a few minutes. Just before serving, fluff the rice with a large fork as you fold in the chopped parsley.
First, thanks to both of you for posting these recipes!
I wonder about the Charleston Receipts recipe, though -- what do you do if you don't have a steamer? Or do you think you could make this in a regular pot? How could it possibly cook for an hour?
The only steamer I have is that little silver fold up jobby that goes in a sauce pan. I've never steamed rice before but apparently it takes longer to cook that way. The recipe says cook time 1½ hours. What if you cooked the bacon and onion and then just went ahead and added the rest of the ingredients and cooked it the old fashioned way? Wouldn't you end up with the same result?
I have one of those silver things that go in a sauce pan too that I use to steam veggies. But mine has little holes in it so I don't think that would work for rice and sauce!
I might try it the regular way and see what happens.
I think I'd like to try these recipes. I love rice. I don't have a steamer either but, lately, I've been cooking whatever ingredients need precooking, then mixing everything together and cooking in the microwave. I have a fairly new microwave that has a rice setting so I just push that but you could use the microwave rice technique someone posted here earlier.
I made the red rice last night from the Charleston Receipts cookbook -- success! I altered it somewhat in that I do not have a rice steamer. I made the liquid part according to the recipe -- just used one onion, though. Then, I poured the liquid into a saucepan and added about 2 cups of raw rice. I cooked for about 20 minutes -- I had to add about 1/4 - 1/2 cup of additional liquid as the sauce absorbed really quickly into the rice and the rice was too firm. Adding the liquid made it the perfect consistency.
I did crumble the bacon in - but next time I would only crumble one or two of the strips.
My husband really liked this and thought it tasted like the red rice he's had in Charleston restaurants. Thanks again for posting it!
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