Since so many of you
asked for the Red Rice recipe after I mentioned it in the Postcard
from the Digital Age entitled "Old
Medical Articles, the Charleston Receipts, and the Wisdom of the
Past," I decided to post it to the site.
Here's the recipe as found in "Charleston
Receipts."
Ingredients
- 1 can of tomato paste
- 1 1/2 - 2 cans water
- 2 onions (chopped fine)
- 3 teaspoons salt
- 2 - 3 teaspoons sugar
- 4 strips bacon (cubed)
- 8 tablespoons bacon grease
- Good dash of pepper
- 2 cups raw rice
Fry bacon, remove from pan; sauté onions in grease; add tomato
paste, water, salt, sugar, and pepper. Cook uncovered slowly (about
10 minutes) until mixture measures 2 cups, then add it to the
rice in top section of the steamer. Add the 1/2 cup additional
grease; steam for 1/2 hour, then add bacon, crumbled, and stir
with a fork. Cook 30 - 45 minutes longer. Serves 6 - 8
--Mrs. Charles Gibbs (Wilmot Welch)
My favorite Red Rice preparer adds the following comments:
"I like to use a 12 ounce can of tomato paste. It makes the rice
redder. And I use olive oil in place of the extra 8 tablespoons
bacon grease since I don't have that around most of the time.
In addition, I usually use 2 1/2 teaspoons of salt, but 3 heaping
teaspoons of sugar."
Top
of page
Reprinting and Reposting This Column
You may reprint or repost this article providing
that the following conditions are met:
- The article remains essentially unaltered.
- Wally Bock is shown as the author.
- The notice Copyright 2004 by Wally Bock or similar appears
on the article.
- Contact information for Wally is included with the article.
You may refer readers to this Web site as a way to meet this
requirement. Please link to http://www.bockinfo.com/
- Here is the wording we suggest when linking to this site.
"The article you've just read can be found on Wally Bock's extensive
Resource Web site along with many other articles and resources."
Any other reprinting or reposting requires specific permission
which is almost always granted. Click
here to request permission if necessary.
