My name is Paz and I’m a riceaholic. Yup, I love rice. It’s a staple in my home and I have to eat it at least once a week.

In All God’s Children Need Traveling Shoes by Maya Angelou, the author writes about her stay in Ghana, West Africa. I don’t remember why, but for some reason, the cafeteria at the YMCA, where Dr. Angelou ate, did not serve rice. The non-rice menu continued for several days, till one of the other boarders, a dignified-looking woman from Sierra Leone almost went crazy from lack of eating rice.

The next time the cafeteria served lunch and there was no rice in the plate, the woman’s entire demeanor changed. “I want some ri’,” she insisted.

“I want some ri!” She got bolder and crazier.

In order to calm her down the staff had to run out and buy rice, cook it, and serve her on the spot. She wasn’t the same until she got her rice.

Haha, I could relate! I want my rice!

Now that I’m learning to cook, instead of the plain white rice, which I’d normally eat (and the occasional brown rice when my health conscience kicks in), I’m learning to cook different types of rice. My rice repertoire includes Jollof rice, which I used to eat as a child in Africa. I’ve mentioned that my Auntie Toshie made the best Jollof rice (she made the best everything, actually). I’ve made Basmati and Nut Pilaf (I really love this one), Forbidden Rice, Yellow Rice with Corn (Arroz Amarillo con Maiz – I really like this one, too!), Garlicky Rice, Rice and BeansRice Water, and Paella. (Moros y Cristianos)

When I first made rice it was touch and go because I’d either add too much water or not enough. Uggh! I’m happy to say that things are looking up. My rice turn out pretty good.

I came across an interesting-sounding rice prepared by celebrity chef Daisy Martinez called Rice with Pigeon Peas. It was definitely something I wanted to try.

My cooking adventure wasn’t bad. There were a few things I had to prepare first before making the rice. I had to make achiote oil, which gives the color to the rice. It’s not hard to do – fry achiote seeds in oil and be careful not to leave it in the oil too long otherwise it will turn green and bitter. Second, I made sofrito, which flavors the rice. Oh, how I love to prepare that. I love the smells of the fresh herbs, especially the cilantro. I love the smell and taste of cilantro, which makes me start doing my happy dance in the kitchen when its fragrance is released into the air. Yes! You can buy ready made sofrito from the store but I prefer the homemade one, which is so much fresher and tastier.

The recipe calls for using smoked pork neck bones, smoked turkey wings or smoked ham. With the exception of the occasional bacon and eggs or bacon, lettuce and tomato sandwich, I don’t normally eat ham but I was curious about the taste of the smoked pork neck bones and decided to use that in my rice. Ummm… I didn’t like it.

Next time I make this rice, I’ll use the turkey wings instead. I liked the pigeon peas, the alcaparrado and everything else in the rice.

The recipe also mentions banana or plantain leaves but I didn’t use them because I couldn’t find them at my local grocery store.

So now you know I love rice. I’m curious: What foods do you need to eat? What foods will drive you crazy if you couldn’t eat it after a couple of days?

Rice with Pigeon Peas (Arroz con Gandules)
Daisy Cooks

Makes 10 to 15 servings, as part of a larger meal

1/2 cup Achiote Oil
1 cup Sofrito
3 tablespoons alcaparrado or coarsely chopped pimiento-stuffed olives

3 tablespoons fine sea or kosher salt

1 tablespoon cracked black pepper
2 teaspoons ground cumin
1-1/2 pounds smoked pork neck bones or smoked turkey wings or one smoked hamhock
One 13-ounce bag frozen pigeon peas OR one 15-ounce can pigeon peas, drained
6 cups long grain rice
Beef Broth, homemade or store-bought and/or water as needed (about 8 cups)
1 banana leaf*, optional

*Note: Banana leaves and/or plantain leaves, are large, pliable, dark green leaves that are used quite a bit in Latin American cooking. Here they lend the rice a subtle flavor. They are available, usually frozen in 1-pound packages, in Latin markets and some specialty stores.

Heat the achiote oil in a heavy 5-quart pot or Dutch oven over high heat until rippling. Stir in the sofrito, alcaparrada or olives, salt, pepper and cumin. Cook until the sofrito stops boiling and starts to sizzle, about 5 minutes.

Add the pork bones and stir until they’re coated with oil, then stir in the rice until everything is mixed together and the rice is coated with oil.

Stir in the pigeon peas and enough broth and/or water to cover the rice by the width of two fingers. Top with the banana leaf, folding it up as necessary to fit over the rice. Bring to a boil and boil without stirring until the level of liquid meets the rice. Take the banana leaf off, give the rice a big, healthy stir and put the leaf back on top. Reduce the heat to low, cover the pot, and cook until the water is absorbed and the rice is tender, about 20 minutes.

Remove the banana leaf, give the rice a big stir and fluff it with a fork. Serve hot.

Garlicky Rice

Our fellow food blogger and friend, Ruth Daniels has a recently released cookbook. It’s called Every Kitchen Tells Its Stories: Recipes to warm the heart. Months ago, I had the pleasure of being one of her recipe testers and I liked the recipes I tried.

The cookbook is filled with favorite family recipes and personal stories. I like how each recipe comes with a “Tips and Variations” section. There’s also a “Cooking Primer” section. All are helpful to the reader.

The first recipe to jump out at me from this new cookbook was the Garlicky Rice. I’m a rice eater, so this recipe called my name (“Paz, Paz! Make me first! Make me first!”).

The ingredients consist of rice, butter, onions, carrots, chicken stock and most important of all, garlic. The recipe calls for 8 cloves of garlic. Who’s afraid of a little garlic? As long as it tastes good, I say, “Bring it on!” Besides, garlic is good for you. Years ago, I’d read the memoir of two American sisters called Having Our Say: The Delany Sisters’ First 100 Years. At the time they were age 101 and 103 and part of their health regiment consisted of eating a clove of garlic (raw, I think) daily. So, I’m not afraid of garlic.

The combinations of the ingredients were delicious! Ruth recommends serving this rice with grilled steaks and chicken, other slow cooked roasts or your favorite shrimp or scallop dishes.

If you’re looking for a different version of rice to make, try this Garlicky Rice.

Congratulations Ruth on the release of your cookbook!

Paz

 

Garlicky Rice
Every Kitchen Tells Its Stories – Ruth Daniels

Ingredients:
4 tbsp butter
8 cloves garlic, minced – This is not a typo!
1 large onion, coarsely chopped (1 cup)
1 medium carrot, peeled and chopped or grated (1/2) cup)
2 cups plain white raw rice, preferably Italian, well rinsed and drained
4 cups chicken stock

1- In large skillet, melt butter and cook carrot and onion until golden, about 5 minutes.

2- Add garlic now so it will be aromatic. If you cook garlic in step 1 with onion, mixture it will become bitter.

3- Add rice to the pan with an additional tbsp of butter if needed. Stir to coat the rice.

4- Add chicken stock, bring to a boil then lower the heat to medium-low and cover. Simmer for 20-30 minutes.

5- Remove from heat, fluff/stir gently with a fork. Re-cover and let rest for 5 minutes or so.

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I got this delectable chicken recipe from Is It EDible. At first glance, it looked so simple and delicious that I knew I would be making it.

The ingredients were easy to find and purchase and the recipe was easy to make. I must say that I boiled the chicken more than steamed it, but it still turned out well. I was also very proud and happy with my very first cilantro pesto. Oh, how I love cilantro!

I liked how the recipe calls for adding some of the chicken broth into the rice (Jasmine rice, which I love). That certainly gave it more flavor. Rice, chicken, cilantro pesto — the combination made an enjoyable meal. Thanks, Ed, for the recipe!

Paz

Steamed Chicken and Rice with Cilantro Pesto
Is it EDible

For the Cilantro Pesto

1 bunch cilantro , washed and patted dry

3 cloves garlic

1 inch of ginger

2 tablespoons soy sauce

1/4 teaspoon black pepper

2 tablespoons oil

For the Steamed Chicken & Rice

3 lbs of chicken thighs, bone-in, skin-on (about 10 pieces)

1/8 teaspoon salt

3 cups of rice, uncooked

1) In a food processor, pulse the cilantro, garlic, ginger, soy sauce, and black pepper. Gradually add in the oil until to form a thick emulsion.

2) Fill a large pot with about 2 inches of water. Place the pasta insert inside. Cover and bring to a boil.

3) When the water is rapidly boiling, reduce to medium high heat. Place the chicken pieces skin side down in the pasta insert. It’s ok for the pieces to be stacked on top of each other.

4) Cover and let steam for 45 minutes or until chicken is done. Sprinkle salt over the chicken pieces.

5) Meanwhile, cook 3 cups of rice according to directions on package.

6) When rice is cooked, fluff the rice. Take 3/4 cup of the broth (including chicken fat that has drained down) from the stockpot and pour over the cooked rice. Fluff the rice again.

7) To serve, place 1/2 cup of rice on a plate with 2 chicken thighs. Spoon 1 tablespoon of cilantro pesto on top of each chicken thigh.Makes about 5 servings.

Ed’s 1st Note: I like to use jasmine rice because it is so fragrant. Do not use instant rice, converted rice, or Rice-a-Roni (even if it is the San Francisco treat). They are not starchy enough for this dish.

Ed’s 2nd Note: You can also serve this with sliced raw cucumbers as edible garnish.

A continuation of the FMR contributions:

Moongdal - Rice Baath from Ruchi
Madhu shows us how she makes this flavorful-sounding rice dish.

Wild Rice Salad from A Veggie Venture
Alanna shares with us a family favorite salad consisting of enticing flavors

Saffron Rice from Kitchen Wonders
Sumitha shows us how she uses saffron to make a lovely-looking rice dish.

Rice Pudding with Raisins from
Cook (Almost) Anything at Least Once
Haalo makes a luscious-looking Moroccan rice pudding that packs a lot of flavor.

Palaya Saadam (Old Rice) from En Ulagam
In addition to the Easy Biriyani dish featured above, Revathi makes a second savory dish — soaked rice mixed with curds, pearl onions and curd chillies

Please go to Part III (below) for the conclusion of the From My Rasoi #6 entries. Thank you!

Paz

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I’m on a rice-cooking roll and decided to try another rice recipe, this time from Latina T.V. Chef Daisy Martinez.

I loved this Latin recipe. Everything turned out perfectly. The ingredients include the special sauce sofrito, which gave the rice lots of flavor. Some time ago, I learned to make this sauce. Now, I make a batch and put it in the freezer to use when needed.

This Yellow Rice with Corn recipe is so good, that in addition to my Jollof rice entry, I’m also entering it in the For My Rasoi (FMR) event. For those interested, the deadline to send your recipe is Friday, June 30. Check here for more FMR details!

Paz

Yellow Rice with Corn (Arroz Amarillo con Maiz)

1/2 cup Achiote Oil

1/2 cup Sofrito

2 cups fresh or frozen corn kernels

1/2 cup alcaparrado or coarsely chopped pimiento-stuffed olives

2 to 3 tablespoons salt

1 teaspoon ground cumin

1 teaspoon ground black pepper

2 bay leaves 3 cups long grain white rice

Homemade or canned chicken broth as needed (about 4 cups)

1. Heat the achiote oil in a heavy 4- to 5-quart pot with a tight-fitting lid over medium heat. Stir in the sofrito and cook until most of the water is evaporated. Add the alcaparrado or olives, salt, cumin, pepper, and bay leaves, stirring to combine. When the mixture is bubbling, add the rice, stirring to coat and to fix the color to the rice. Pour in enough chicken broth to cover the rice by the width of two fingers. Bring to a boil and boil until the broth reaches the level of the rice.

2. Stir the rice once, reduce the heat to low, cover, and cook for 20 minutes, without opening the pot or stirring. Gently fluff the rice up by scooping the rice from the bottom to the top. Serve hot.

*The instructions omit when to include the corn. I added them in step one.

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Jollof rice is a common rice dish eaten in West Africa. The main ingredients consist of rice, vegetables, stewed tomatoes, beef or chicken, and seasoning.

Many add their own preferred ingredients to make their dish extra special. Some add chile pepper, garlic, thyme, bay leaf, ginger, cinnamon, curry powder. Others use beef or chicken stock/broth or Maggie cubes, tomato paste. An assortment of vegetables like bell pepper, string beans or green beans, green peas,carrots or cabbage are used. A few add prawns or shrimp (fresh or dried). Cooks can garnish the rice with fresh parsley, cilantro, lettuce, or a hard boiled egg.

I grew up eating a lot of jollof rice. I’d eat it at home, a friend or relative’s home. I eat it for lunch, dinner, or at a party on celebretory occasions. My aunt Toshie used to make the best jollof rice I’ve ever remembered tasting. She was an excellent cook and baker . If you ask anyone in my family about her, they always mention her food, including her jollof rice.

Despite my lifetime-jollof-rice-eating experiences, I’ve never prepared it before. You see, I’m a jollof rice-making newbie. Now that I’m into cooking, I would have loved to learn my aunt’s secret to making the best jollof rice. Unfortunately, she’s no longer around.

I found a number of recipes on the internet and finally chose one from epicurean.com. I adapted the ingredients to the ones commonly used in my household (and other Ghanaian households). For example, the epicurean ingredients called for using cooked smoked ham. However, we’ve never used ham in the jollof rice we eat. Instead, we use corned beef. It’s either some kind of meat or corned beef. No one I know (or no Ghanaian I know) prepares jollof rice with ham. It’s rarely eaten and definitely not made with jollof rice.

In place of cabbage and green beans as the epicurean recipe calls for, I used frozen mixed vegetables. I know a lady who only uses green peas in her jollof rice.

Lastly, this recipe calls for using cinnamon. I’ve never heard of using that in jollof rice. But I used it and it worked. It didn’t take away from the authentic taste of the food. Later, I asked my mother about the use of cinnamon and she gave me a look as if I was crazy and where did I get that idea? I didn’t tell her I’d added the cinnamon.

My jollof rice-making adventure went well. I encountered a slight problem when I used more water than the recipe instructions. This caused my rice to come out softer than I would have liked. However, my rice still tasted very good. Next time, I will use one cup of water instead of two. And I will put the chicken aside while the rice cooks and add it back to rice later.

While I cooked, the rice set off a wonderful aroma in the kitchen that prompted me to do my happy-cooking-kitchen dance (also known as the Snoopy dance.) Yes, the rice turned out well indeed. Not bad for a newbie!

I plan on making more jollof rice from now on and experimenting with the recipe till I get it just right!

This post is my contribution to the 6th From My Rasoi Food Event. The food theme is rice and the deadline falls on June 30. If you’re interested in participating, there’s still time. You can read more about it here.

Paz

Jollof Rice

Ingredients:
2 cup Water I would use 1 cup instead or 1 -1/2C
3 lb chicken — cut into 8 Pieces
2 16oz cans stewed tomatoes
2 tsp Salt
1/4 tsp Black pepper
3/4 cup Cooked smoked ham — cubed I used a can of corned beef, instead
1 cup Uncooked rice
1 large Onion — sliced
3 cup Cabbage — shredded I used frozed mixed vegetables, instead
1/2 lb Fresh green beans — Quartered And stems removed OR 10oz pack frozen beans
1/4 tsp Ground cinnamon (unheard of ingredient in jollof rice but it worked for me)
1/4 tsp Cayenne pepper

Directions:
Pour water into a large pot. Add the chicken, tomatoes, salt, and pepper. Cover; bring to a boil, reduce the heat, and simmer for 30 minutes. Stir in the ham, rice, onion, cabbage, green beans, cinnamon, and cayenne pepper. Bring to a boil, then reduce heat to low. Cover and simmer until the chicken is fork-tender and the rice is cooked, 25-30 minutes.
Yield: 8 servings

Note: I would remove the chicken before adding the rice and cooking it. I think the chicken added more water to the dish and made the rice too soft. I would return the chicken to the rice when it’s almost cooked.