Tuesday, 24 January 2012
Spanish Rice (Party Menu)
Tired of making the same rice preparations for a get together?
Then this is for you...modified for the Indian palate.
Long grain rice: 1 cup (I measure in a 200 ml cup)
Bacon: 2 rashers
Chicken stock: 2 cups (400 ml)
Saffron strands: a few
Tomato: 2 blanched & chopped fine
Onion: 1 chopped fine
Garlic: 1 tsp crushed
Olive oil: 2 tbsps
Salt to taste
Soak rice for 10 minutes, drain & keep aside.
Heat oil in a pan, add bacon & crushed garlic.
When light brown, add onion. Sauté till transparent.
Add tomatoes & rice. Stir till well coated in oil.
Now, pour chicken stock with the saffron infused in it.
Add salt to taste (go slow on salt because bacon is salted meat.)
Cook till all the stock is absorbed & the rice is done.
Alternately, use a pressure cooker to make this, only point to remember is use 1 ½ cups of stock for every cup of rice.