“Associate yourself with people of good quality, for it is better to be alone than in bad company.”
Booker T. Washington
Syrian Rice Pilaf, So Perfect!
“Does she have a good rice pot?”
“Do you have a good rice pot?”
“You’ve got to have a good rice pot!”
I kid you not that this was the conversation that took place between my Grandmother and my parents as I was packing to leave for college. We take our rice VERY SERIOUSLY in this family! I’m happy to report that I did in fact have a good rice pot. It was a little bashed up, the handle on the lid always came unscrewed and it didn’t sit flat on the element but it conducted heat well and was the perfect size.
I believe rice to be an art form and I think a lot of different cultures might agree with me. Sushi, risotto and paella to name just a few of my personal favourites. If you want to create something that you might consider art, then quality is required. Not just a good rice pot, but also a high quality rice and quality chicken stock. Homemade is always preferred but not always realistic. When I have to use store bought I trust Campbell’s in the 900 ml tetra pack.
I can hear myself getting a little preachy as I tend to do when I’m passionate about something, so I’ll leave you with the recipe now and a second quote that really spoke to me… “Give them quality, it’s the best kind of advertising.” – Milton Hershey
Enjoy & Namaste!
- 2 TBSP olive oil
- 1 TBSP butter
- ½ cup spaghetti, broken into 1 inch lengths
- 2 cups long grain rice, brown or white
- ¼ cup lemon juice
- 4 cups chicken broth, heated
- Melt butter with oil in heavy bottomed pot.
- Add broken spaghetti and brown until golden.
- Add 2 cups uncooked long grain rice ¼ cup lemon juice
- RESIST THE URGE TO STIR, A GOOD SHAKE WILL DO THE TRICK!
- Add 4 cups of heated chicken broth.
- Bring to a boil, reduce to simmer cover and leave it the hell alone for 20 minutes or until the liquid has fully absorbed.
- Serve with Cucumber Yogurt Mint Salad