Ingredient Title Chef Category

RAVES FOR RICE

There are rice people, potato people and pasta people. Americans are all three.

If you are a rice lover you come to realize that rice cooks in basically four stages: it stands in water, it boils, it absorbs (the "steamed stage") and then it rests. For best results the heat is increased or decreased for each stage. If you have any rice-aholics sitting at your table on a regular basis you may want to consider buying a rice cooker. They free one burner on the stove and one burner in your brain.

If rice is a sometime thing at your table and storage space is minimal, there is absolutely nothing wrong with the old-fashioned cooking method whereby you use a heavy saucepan on a stove burner and follow the directions on the package.

There are a number of kinds of rice available to us now coming from various parts of the world and used in the cuisines from all parts of Asia. American preference has always been for light and fluffy rice with each kernel distinct. People who eat with chopsticks prefer rice kernels that are somewhat sticky and hang together.

Most rice has very little flavor and not much nutrition other than carbohydrate. American white rice has been sprayed with an enrichment formula to replace the nutrients lost when the husk is removed and the rice is polished. Brown rice has more natural nutrients, as it has not been polished.

Risotto with Shrimp and Peas

This takes 25 minute to make and it is worth every minute. Can be an appetizer or the main attraction.

4 cups fish or chicken stock, can be made from bouillon cubes
1 tablespoon olive oil
1/2 cup chopped onion
1 cup Arborio (or other) rice
1/2 dry white wine
1/2 pound fresh peas or 1/2 cup frozen
1/2 pound shelled raw shrimp
Salt and pepper
1/2 cup grated Parmesan or other sharp cheese

Simmer stock. In a heavy-bottomed pot heat oil. Add onion and sauté until soft. Add rice, and stir to coat. Add wine and cook until liquid is absorbed. Add 1 cup simmering stock to rice. Stirring often, cook over medium-low heat until liquid is absorbed. Repeat with second cup, and continue cooking, stirring often. Repeat with third cup. As rice become soft but firm, add last cup of stock. If peas are large, add them and cook about 4 minutes. Then add shrimp. If peas are small and tender, add them along with shrimp. Cook shrimp just 3 or 4 minutes. Season with salt and pepper and serve with cheese. Makes 2 servings.

Fried Rice

This is a great dish to use up any leftover meat, vegetables or rice living in your refrigerator.

1 tablespoon plus 1 teaspoon vegetable oil
2 eggs, beaten
5 green onions, trimmed and chopped
1 cup diced ham
1 tablespoon minced fresh ginger
4 shitake mushrooms (or other) mushrooms, diced
1/2 cup frozen peas
1 green, yellow or red pepper, stemmed, cleaned out and diced
4 cups cooked rice*
Salt and pepper
1 tablespoon soy sauce, or to taste

Heat a nonstick wok or frying pan over medium heat. Add 1 teaspoon vegetable oil. Add eggs and scramble in the hot wok until they separate into small pieces. Remove and set aside. Add remaining tablespoon of oil to wok and place over high heat. Add green onions and ham, stir-fry for 2 minutes. Add the ginger, mushrooms, peas and peppers, stir-fry 2 minutes. Add rice and seasonings; stir-fry for 2 minutes, using spatula to break up the rice. Mix in reserved cooked eggs. Drizzle soy sauce along outer edge of the pan; stir-fry for 30 seconds, or until color and ingredients look evenly distributed throughout the rice. Serve hot. Makes 4 servings. *Note: If using leftover rice, sprinkle with a little water, cover and microwave 1 minute to prevent sticking.

Spanish-Style Chicken and Rice

This great looking dish comes from "Monday to Friday Chicken," a paperback by Michele Urvater, who never fails to please. I like this because it uses chicken wings, though you can use other pieces of fresh chicken (even leftover cooked chicken or turkey), and canned corn and tomatoes. It is quick, easy and not expensive.

1 1/4 cups long-grain rice
Salt
2 cups water
12 chicken wings
1/4 cup olive oil
4 small garlic cloves
1 can (15 oz.) corn kernels
1 can (15 oz.) stewed tomatoes
1/2 cup cut bottled pimientos or roasted red peppers
1/2 cup pitted or pimiento-stuffed green olives
1/2 teaspoon dried red pepper flakes

Combine rice, salt and water and bring to simmer over low heat. Cover and cook until rice is just tender, 15 to 17 minutes. Set aside, covered, until chicken is done. Cut through the wing joints of the chicken to separate each one into 3 parts. Save bony wing tips for stock or discard them. Heat oil in deep saucepan over medium-high heat. Add chicken wings, lower heat and sauté until skin stiffens, about 4 minutes on each side. When the wings are golden, add garlic and cook just until you get a whiff of the aroma, about 10 seconds. Then add tomatoes and their juices. Break up tomatoes and add the corn. Cover and simmer until wings are cook through, 15 minutes. Chop pimientos and add to the skillet. Slice or chop olives and set aside. When chicken is cooked through, stir in olives, cover and simmer 5 minutes longer. Season with red pepper flakes and salt; serve over rice. Makes 4 servings.

Alas, no space for rice pudding! We will take car of that gastronomic delight another time.

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