Comments on: Rice Pilaf http://cheftomcooks.com/2007/09/22/rice-pilaf/ A cooking and recipe blog. Sun, 20 Jul 2008 13:46:06 +0000 http://wordpress.org/?v=2.6 By: Tumerica http://cheftomcooks.com/2007/09/22/rice-pilaf/#comment-751 Tumerica Tue, 25 Sep 2007 22:13:09 +0000 http://cheftomcooks.com/2007/09/22/rice-pilaf/#comment-751 Chef Tom, you are a chef after my own heart! Six tablespoons of butter in a one-cup rice pilaf--yowza! I'm a rice freak, having lived in Asia for five years. I used to think rice-cookers were needless gadgets. Then my Mama-san gave me one as a gift. After 20 years of almost daily use, I finally got a new one this last Christmas. If most rice-lovers knew how easy pilaf is--and how many gazllion variations of it there can be--I swear, it would change lives. In Japan the word for rice, "gohan" is also the word for "meal." In the west, that position is occupied by bread, as in "Give us our daily bread." Anyway, the biggest thing about rice is teaching westerners to be unafraid of it--to embrace it like bread. And back to pilafs, any pilaf can be made in a rice-cooker. The only two rice dishes I make in a pot (a nice, thick, Le Creuset pot) are jambalaya and risotto--both so I can control the absorption of moisture and respond to the batch of rice. Otherwise, everything else--including paella and fried rice and sushi rice--spends part of its life in the rice cooker. Ha! I've just gotten a new post by riffing off your pilaf recipe. I'm bookmarking Chef Tom and posting a link to your site. Food joy to all and let me know how your sangria goes! (Once you try making your own sangria, there's no turning back. It's a great thing to bring to a party--people will FLOCK to you when you come waltzing in with homemade sangria in your hands!) Chef Tom, you are a chef after my own heart! Six tablespoons of butter in a one-cup rice pilaf–yowza! I’m a rice freak, having lived in Asia for five years. I used to think rice-cookers were needless gadgets. Then my Mama-san gave me one as a gift. After 20 years of almost daily use, I finally got a new one this last Christmas. If most rice-lovers knew how easy pilaf is–and how many gazllion variations of it there can be–I swear, it would change lives. In Japan the word for rice, “gohan” is also the word for “meal.” In the west, that position is occupied by bread, as in “Give us our daily bread.” Anyway, the biggest thing about rice is teaching westerners to be unafraid of it–to embrace it like bread. And back to pilafs, any pilaf can be made in a rice-cooker. The only two rice dishes I make in a pot (a nice, thick, Le Creuset pot) are jambalaya and risotto–both so I can control the absorption of moisture and respond to the batch of rice. Otherwise, everything else–including paella and fried rice and sushi rice–spends part of its life in the rice cooker. Ha! I’ve just gotten a new post by riffing off your pilaf recipe.

I’m bookmarking Chef Tom and posting a link to your site.

Food joy to all and let me know how your sangria goes! (Once you try making your own sangria, there’s no turning back. It’s a great thing to bring to a party–people will FLOCK to you when you come waltzing in with homemade sangria in your hands!)

]]> By: Ann http://cheftomcooks.com/2007/09/22/rice-pilaf/#comment-748 Ann Tue, 25 Sep 2007 19:00:27 +0000 http://cheftomcooks.com/2007/09/22/rice-pilaf/#comment-748 We love rice and this recipe looks like it's right up my alley. Simple, yet the right ingredients to be very tasty! Thanks for sharing! We love rice and this recipe looks like it’s right up my alley. Simple, yet the right ingredients to be very tasty! Thanks for sharing!

]]>