POT ROAST RECIPE FOR RICE

Pot Roast Recipe For Rice

Pot Roast Recipe for rice .that results in a true delicacy, the Vietnamese version of a type of rice cooked in many parts of Asia and the Near East. The Vietnamese often use pork fat or cooking oil instead of butter. Butter gives a delicate flavor that is very pleasant, but the other ways of cooking are also very good. This is good eaten alone, or with "Fish SAUCE" . It is usually cooked to accompany TOMATO-FRIED CHICKEN , but you will find it is good with almost any main dish. It is also the basic ingredient for a simple home-style meal of leftovers as described in the recipe for MANY-COLORED CHICKEN FRIED RICE.

2 cups rice

Wash the rice thoroughly, then drain in a strainer or colander until almost completely dry again.

2 tbsp. butter (or pork

fat or cooking oil)

Heavy skillet

Melt the butter in the skillet on medium heat. Add rice and saute, stirring gently with a spatula or a spoon, for about 15 minutes on medium or medium high heat. The rice will begin to change color, the individual grains becoming whiter and more opaque and the panful of rice beginning to take on a faint golden tinge from a distance. Some grains of rice will begin to turn a golden brown around the edges.

1¾ cups hot water

Heavy pot with lid

Pour the rice into the heavy pot, and add about 1¾ cups water. The water should cover the rice completely, and stand above the level of the rice about ¼ inch. Cover the pot, turn on high heat. If it boils over, remove from the heat; your pot is not big enough or not heavy enough, or perhaps both! After about 4 or 5 minutes, check the water, which should no longer be visible. Stir rice with chopsticks, or a fork, gently, from the bottom up, to fluff it. Do not stir very much. "Cover a pot and turn the heat to low". Continue to cook about 15 or 20 minutes, or until done. The rice should be tender, but may still be slightly chewy and will stick together enough to be eaten with chopsticks. Individual tastes differ. Some people prefer softer rice, and will need to add another ¼ cup of water. Others prefer a dryer rice, and may add ¼ cup less water. Keep warm until served. It may be steamed to reheat as a leftover.

TO SERVE

Serve as regular steamed or boiled rice, but plan to serve more per person!

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