Fancy Not Fried Rice

Name: Fancy Not Fried Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6-8 cups, 6-8 serving(s)
Ingredients: 2 -3 tablespoons canola oil; 2 cups basmati rice (but most basic white rice would work); cold water, to cover the rice by 1-inch; 3 ounces diced ham (I used John Morrell brand finely diced ham, as it is 96% fat free, and since it is fairly salty, I d); 3 green onions, chopped medium fine using both the white and green part; 8 ounces peas (I used Le Suerur brand canned Very Young Small Early Peas - 50% less sodium); diced carrot, mushrooms, corn, snow pea pods, chopped orange segments, snow peas, chopped cooked shrimp, anything; fresh peas, carrots or corn, will need to be blanched in boiling water until just tender; frozen peas, carrots or corn, will need to be blanched in boiling water until just tender

Submitted by Sandy in Dayton

"I came up with this when planning a dinner where I would be serving two types of roasted chicken that suggested serving with rice. My mother does not care for plain white rice, so I wanted to make something people would eat without adding tons of calories and fat. After looking at what I had on hand, I came up with this - was pretty darn good as is and even better when I topped with the orange sauce from “ORANGE YOU GLAD YOU MADE THIS ROASTED CHICKEN?“ Recipe #211548 - also went great with “CHINESE ROASTED CHICKEN” Recipe #135753. I must credit Daisy Martinez for the rice - this was the best and the easiest I have ever made, I followed her recipe except she calls for 1½ tbsp salt which I did not use). I am looking forward to doing fun thing with the left overs."

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Ready In:: 25mins
Ingredients:: 9
Yields:: 6-8 cups
Serves:: 6-8

ingredients

2 -3 tablespoons canola oil
2 cups basmati rice (but most basic white rice would work)
cold water, to cover the rice by 1-inch
3 ounces diced ham (I used John Morrell brand finely diced ham, as it is 96% fat free, and since it is fairly salty, I d)
3 green onions, chopped medium fine using both the white and green part
8 ounces peas (I used Le Suerur brand canned Very Young Small Early Peas - 50% less sodium)
Possible optional additions
diced carrot, mushrooms, corn, snow pea pods, chopped orange segments, snow peas, chopped cooked shrimp, anything
fresh peas, carrots or corn, will need to be blanched in boiling water until just tender
frozen peas, carrots or corn, will need to be blanched in boiling water until just tender

directions

Heat the oil in a Dutch oven, or a smaller vessel with a heavy bottom, over medium-high heat. Add the rice and salt, stirring to coat the rice with oil. When the rice starts to appear opaque and chalky, add enough cold water to cover the rice by the width of two fingers (about one inch). Bring to a rapid boil, and boil - without stirring! - until the water level reaches the level of the rice.
Don’t walk away, it happens sooner that you think.
Stir the rice once and reduce the heat to low and cover (I turned off the heat, but left the covered pot on the burner for 25 minutes as I have an electric stove). Set the timer to 20 minutes and walk away.
Do not uncover, think about or, most definitely, stir the rice.
If you are using any fresh/frozen vegetables, now would be a good time to blanch in boiling water with up to ¼ teaspoon salt - when the water comes back to a boil - remove and drain
Chop onions and ham (if needed)
About 10 to 15 minutes after the rice has been covered.
Using a medium skillet over medium heat add ham and blanched veggies - after a minute of two add chopped green onions (you want them to be slightly softened, but not fully cooked) then when everything is heated add canned peas - you want everything warm, but not over cooked.
Uncover the perfect rice, add ham and veggies and fluff. You can leave the rice covered in a heavy pot and it will stay hot and in good shape for about an hour.