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Costless Rican Rice

Book coverThis recipe has been cribbed shamelessly from The Impoverished Students' Book of Cookery, Drinkery, and Housekeepery by Jay F. Rosenberg. This delightful little book has been re-published by the Reed College Alumni Association and is available from the Reed College Bookstore. Buy a copy from them! Tell 'em Bob Brown sent you. Here's the recipe:


This recipe requires two pots. If you don't have two pots, stop! You have overextended yourself!

Assemble:

In one pot, bring to a boil two cups of water for each cup of (uncooked!) rice you plan to prepare. In the other, sauté the rice and some chopped-up onions and whole garlic in a bit of oil, stirring constantly. As the rice cooks, it will become a brilliant opaque white. When this happens, yell to someone to open a can of tomato sauce (which you will have forgotten to do.) Pour in the tomato sauce; immediately add the boiling water. Stir once, cover and simmer for 20 minutes. Serve with Three-Alarm Chili.

If anyone asks, the recipe is hideously complicated and can only be mastered after many years' practice.

 

Last updated: 2015-03-08 22:56
Orignially posted: 2012-02-26