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Not vs Blue rice, though. lowcountry treat. Sadly, this recipe will be somewhat incomplete, as the only way I know how to make it is in a truly great, yet now discontinued, kitchen implement known as the Charleston Rice Cooker. It is more or less like a double boiler, except that there is a recessed rim full of holes around the upper basket, and a tightfitting lid, so that the contents are bathed in steam. Perfect rice every time; dry and fluffy, each grain separate. Mine is going to expire someday; it's already held together with tape and ingeniously applied tinfoil in places, though I feel that I should be able to find a tinsmith somewhere in Singapore. I imagine that you could substitute an electric rice cooker, though it may prove hard to clean afterwards, or perhaps a saucepan with a baffle under it, and a long cooktime? You guys are kind of on your own here. Sorry. or something.
Red Rice
2. Add raw rice and fry till rice is evenly coated with fat and grains are glistening and slightly translucent, about 1 minute. Add V8 and bring to a boil.
3. Transfer mixture to the top of a Charleston Rice Cooker, the lower compartment of which is filled with boiling water. Or something else. Cook 2530 minutes. This is the plate I always picture heaping with red rice and greens. It's austere but stylish, kind of like a man in evening dress.
On the V8, by the way, you might be tempted to use real live tomato juice from your own peeled, seeded summer tomatoes. I myself have done the very same thing with tomatoes from Berkeley Bowl. Verdict: don't bother. After all, if V8 was good enough for my grandmother,[url=http://www.sport.fr/business/louisvuitton.html]louis vuitton paris[/url], it's good enough for you, ya punk. Also, don't get fancy and start thinking things like, "what if I added some garlic, or." I guarantee my dad has tried all these things, under America's Test Kitchen type conditions, and found out the original is best.
And there is no need to try to make this using an uncleanable rice cooker. There is a German ricecooking implement which is basically a sealed perforated basket with lid, which device can be suspended inside of a largish saucepot. Sort of a couscous steamer, except for rice. I think, also, that one could use a cheap strainer basket or one with the handle broken off so it can fit in the pot. We have one which has been used to illicitly steam cherrystones on the Jersey Shore.
Oh, there was a stir several years ago (fifteen?) about an indochinese species of wild pig that was rumored to ruminate, on plant food if not on great questions of the Cosmos, which quality, if in combination with the already known quality of forked hooved toesies, would have rendered said Indochinese pig liable to being eaten in Kew Garden Hills with relish.
Sadly, panned out. Veal and sheep charcuterie still are the substitutes.
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