I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 292/524 (from Julie's count)...but really 659

Wednesday, July 3, 2013

...VEGAN PACKAGED PRECOOKED RICE...

...once again...like with the Sucre Glace...I thought it was funny that this recipe was included...
...following the directions...
...just mix with salt and boiling water and let stand for 5 minutes...
...that's all there was to that...
...then, according to Julia...it can be made more 'interesting' with the addition of some onions or shallots sautéed with some butter (Earth Balance)...
...the precooked rice is certainly fluffy and separate...but even with the addition of the onions it had a bit of a processed (cardboard) taste...I think making perfect steamed rice [RIZ À L'INDIENNE - RIZ À LA VAPEUR] is quite simple enough...and I'm wondering how I'm going to use the rest of the box...

Substitutions:

Earth Balance for Butter - for sautéing the onions...none for the actual rice...

Recipe here: Mastering the Art of French Cooking

p. 530

2 comments:

  1. I love the comment about wild rice from 'Onions in the Stew' by Betty MacDonald. Husband comes back with several packs and Betty is in shock because of the cost. However, all is well as it was going very cheap because as the store keeper says 'wild rice don't go good on Vashon.' I went to the store in Vashon and it was very sophisticated so I think that these days times have changed.

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  2. Betty MacDonald is beloved all over the world.
    Betty MacDonald fan club got fans in 40 countries.

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