I’m not a humongous rice fan, as I’m sure I’ve mentioned before, but I’m really trying to embrace it. After all, trying new foods or revisiting ones that we think we don’t like sometimes brings a pleasant surprise. I used to detest avocados, and now I can easily sit down and demolish a bowl of guacamole all by little lonesome. I also was never all that into seafood, but I’m quickly learning that it’s sometimes best to try certain types of fish before dismissing them outright. Salmon however, will always be disgusting to me. I’ve tried, and tried again, but it’s just not my thing. And then there are lima beans, which deserve a special place in hell as far as I’m concerned, on a plate right next to liver. Rice is growing on me though, especially jasmine rice. I think I prefer its texture to other varieties, because it’s not quite as mushy. My next goal is to convince B.O.B. Bob that wild rice is amazing, because we certainly don’t see eye to eye on the subject. I think it’s amazing, and he won’t even touch it. I’ve talked him into pickles and olives, so I’m pretty sure I can talk him into anything; give me a few years and he’ll be asking for it at least once a week.

Ingredients:

• 1 Tablespoon Unsalted Butter
• 1 Tablespoon Olive Oil
• 1 Large Sweet Onion, Finely Diced
• 1/2 Teaspoon Kosher Salt
• 1 1/2 Cups Thai Jasmine Rice
• 1 1/2 Cups Tomato Juice
• 1 Cup Chicken Stock
• 1/2 Cup Sweet Tea Vodka
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Light Brown Sugar
• 4 Sprigs Fresh Thyme

Directions:

1. Place the butter, oil, onion, and salt in a medium saucepan, over medium-high heat.
2. Cook for 4 minutes, stirring often.
3. Add the rice, and continue to cook for 2 minutes.
4. Stir in the remaining ingredients, bring to a boil, and then cook for 17 to 20 minutes covered.
5. Remove from heat, allow to sit for 10 minutes, and then fluff the rice with a fork.
6. Remove the thyme leaves from the sprigs, add to the rice, and then discard the stems.

Suggestions:

• Garnish with additional fresh thyme if desired.
• This rice is excellent with grilled chicken.
• You may replace the jasmine rice with other varieties of rice, but you may need to adjust the cooking time and the amount of liquid in the recipe. Jasmine rice has a 1 1/2 cup of liquid per cup of rice ratio.

Improvements:

• Add one to two cloves of garlic when sautéing the onions.
• Add finely diced chorizo sausage to the rice.

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Bloody Mary Rice

Ingredients:

• 1 Tablespoon Unsalted Butter
• 1 Tablespoon Olive Oil
• 1 Large Sweet Onion, Finely Diced
• 1/2 Teaspoon Kosher Salt
• 1 1/2 Cups Thai Jasmine Rice
• 1 1/2 Cups Tomato Juice
• 1 Cup Chicken Stock
• 1/2 Cup Sweet Tea Vodka
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Light Brown Sugar
• 4 Sprigs Fresh Thyme

Directions:

1. Place the butter, oil, onion, and salt in a medium saucepan, over medium-high heat.
2. Cook for 4 minutes, stirring often.
3. Add the rice, and continue to cook for 2 minutes.
4. Stir in the remaining ingredients, bring to a boil, and then cook for 17 to 20 minutes covered.
5. Remove from heat, allow to sit for 10 minutes, and then fluff the rice with a fork.
6. Remove the thyme leaves from the sprigs, add to the rice, and then discard the stems.

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ORIGINALLY POSTED 08/13/2014