As a child, there was nothing I looked forward to less than “The Dreaded White Rice.” Well, alright, maybe lima beans and liver, but you get the point, I hated white rice with a passion, and when it showed up on my plate at dinner time, I was sorely disappointed. The texture alone was enough to make me want to get right up and leave the table without eating a bite, however, with my mom, that wasn’t an option. More often than not, my way of dealing with food I didn’t much care for, was to shove it into my mouth as quickly as possible and chase it down with a big ol’ glass of sweet tea.

Some things never change. I still hate “The Dreaded White Rice,” and I still take a big ol’ swig of something to drink after eating something I don’t like, hoping to chase it away as soon as possible. Although, these days, it’s more likely vodka or beer than sweet tea. The point is, I’m on a mission to make rice that’s edible to those of us that don’t much care for it, because sometimes we all have that moment when we feel like a kid stuck at the kitchen table unable to leave before we clean our dreaded rice, lima bean, and liver covered plate.

Ingredients:

• 3 Tablespoons Unsalted Butter
• 3 Tablespoons Olive Oil
• 1 Small Onion, Peeled & Finely Chopped
• 2 Carrots, Peeled & Finely Chopped
• 1/2 Cup Star-Shaped Pasta or Stelline
• 3/4 Cup Jasmine Rice, Well Rinsed
• 2 Cups Low-Sodium Chicken Broth
• 1/2 Teaspoon Kosher Salt
• 1/4 Teaspoon Finely Ground Black Pepper

Directions:

1. In a large Dutch oven or pot, melt the butter and olive oil together over medium heat.
2. Add the onion, carrots, and star-shaped pasta. Stir to combine and cook for 5 minutes, stirring occasionally.
3. Increase the heat to high and then add the rice, chicken broth, salt, and pepper; stir to combine.
4. When the broth begins to boil, reduce the heat to low, and then carefully cover the Dutch oven or pot with a kitchen towel, before placing a lid on top.
5. Cook for 15 minutes. Remove from heat for 5 minutes, and then uncover the Dutch oven or pot and fluff the rice mixture before serving.

Suggestions:

• Rinsing the rice well before using it, will help to get rid of any excess starch. Place the rice in a fine mesh strainer and then run it under cold running water for 1 to 2 minutes.
• Covering the pot with a towel before adding a lid to it, helps to prevent the condensation from falling back into the rice and making it soggy.
• Use a rubber band to draw the ends of the kitchen towel together over the Dutch oven or pot lid to prevent it from catching flame.

Improvements:

• Add frozen peas to the rice mixture when you add the broth.
• Serve this rice with Ginger’s Famous Island Beef Teriyaki.

Print

Yum

Kid-Friendly Buttered Rice with Pasta Stars

Ingredients:

• 3 Tablespoons Unsalted Butter
• 3 Tablespoons Olive Oil
• 1 Small Onion, Peeled & Finely Chopped
• 2 Carrots, Peeled & Finely Chopped
• 1/2 Cup Star-Shaped Pasta or Stelline
• 3/4 Cup Jasmine Rice, Well Rinsed
• 2 Cups Low-Sodium Chicken Broth
• 1/2 Teaspoon Kosher Salt
• 1/4 Teaspoon Finely Ground Black Pepper

Directions:

1. In a large Dutch oven or pot, melt the butter and olive oil together over medium heat.
2. Add the onion, carrots, and star-shaped pasta. Stir to combine and cook for 5 minutes, stirring occasionally.
3. Increase the heat to high and then add the rice, chicken broth, salt, and pepper; stir to combine.
4. When the broth begins to boil, reduce the heat to low, and then carefully cover the Dutch oven or pot with a kitchen towel, before placing a lid on top.
5. Cook for 15 minutes. Remove from heat for 5 minutes, and then uncover the Dutch oven or pot and fluff the rice mixture before serving.

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