Prep 15 mins
Cook 35 mins
Here is a rice dish with such an intense flavor that it will satisfy your emotional hunger. It is exotic and hearty at the same time. From Chef Paul Prudhomme's Fiery Foods That I Love Cookbook.
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons salt
- 1 1⁄2 teaspoons ground cumin
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground mace
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon white pepper
- 2 tablespoons vegetable oil
- 2 cups chopped onions
- 1⁄2 cup chopped celery
- 2 bay leaves
- 2 tablespoons chopped fresh ginger
- 1 large portabella mushroom, sliced 1 inch long and 1/2 inch wide
- 1⁄4 cup rice wine (or other, I use grape juice)
- 2 tablespoons tamari
- 1 cup raisins
- 2 cups converted white rice
- 4 cups chicken stock
- Combine the seasoning mix ingredients in a small bowl.
- Heat the oil in a heavy 4-quart pot over high heat just until the oil begins to smoke, about 4 minutes.
- Stir in the onions, celery, bay leaves, ginger, mushroom, and 2 tbls.
- of the seasoning mix.
- Cook, stirring frequently, until the mixture is a dark metallic color and sticks to the bottom of the pot, about 6 to 8 minutes.
- Add the rice wine and tamari and scrape the pot bottom to loosen the brown bits.
- Add the raisins and rice and continue to cook, stirring occasionally, until all the liquid is absorbed and the rice begins to stick to the bottom of the pot, about 5 to 6 minutes.
- Stir in the stock and scrape the pot bottom again.
- Stir in the remaining seasoning mix.
- Cover and bring to a boil, then reduce the heat to low and simmer until the rice is tender, about 20 minutes.
- Remove from the heat, fluff with a fork, cover, and let sit for 5 minutes before serving.
This has got to be one of the best rice dishes I've had! Wonderfully spicy!! The seasoning mix smelled a bit like something you'd put in chili, and then I saw the ginger and thought it might not go together, but I sure was wrong. I used brown rice and skipped the celery (added a little more onion) and raisins. Your description of this dish is just perfect, Sharon. Thanks for a definite "keeper" recipe!
prudhomme knows his spices! this is delicious! i omitted the raisins, not a favorite with the family, and added an extra onion. very tasty
This rice had a wonderful flavor but it was very spicy. I was the only one who ate it but everyone else agreed it would be good with a little less spice. I did omit the raisins & celery from the rice & I halved the recipe. I am going to try making again using less spice & see how my family likes it.