Cilantro-Lime Rice

1 fluid oz vegetable oil
8 oz minced onions
1 Tbs minced garlic
14 oz converted long-grain white rice
28 fluid oz chicken stock
1 fluid oz lime juice
2 tsp grated lime zest
½ oz minced cilantro
Salt, as needed
Pepper, as needed

Heat the oil in a heavy-gauge pot over medium heat. Add the onion and sweat, stirring frequently, until translucent, about 5 to 56 minutes. Add garlic and continue to sauté another minute.

Add the rice and sauté, stirring frequently, until coated with oil and heated through. Add the heated stock to the rice. Bring to a simmer, stirring the rice once or twice to prevent it from clumping together or sticking to the pot bottom. Cover the pot, and place it in a 350º F oven or leave it over low heat on the stovetop.

Cook until the grains are tender to the bite, about 12 to 14 minutes. Remove from the heat and let stand for 5 minutes. Uncover and, using a fork, separate the grains and release the steam. Stir in the lime juice, lime zest, and cilantro.

Adjust the seasoning with salt and pepper to taste and serve the pilaf on heated plates at once or keep hot for service.

Note: Adding lime juice or zest to the rice before it is fully cooked will interfere with proper cooking. The grain may never become fully tender.

Brown Rice Pilaf with Pecans and Scallions

14 oz brown rice
1 ½ oz butter or oil
2 oz minced onions
2 ½ pints chicken stock
Bouquet garni, containing 1 piece celery or leek, 2 to 3 thyme sprigs, 4 to 5 parley stems, 1 garlic clove, 1 bay leaf
Salt, as needed
Pepper, as needed
2 oz chopped toasted pecans
2 oz sliced scallions

Sort thee rice and rinse in cool water if necessary or desired. Drain thoroughly.
Heat the butter or oil in a heavy-gauge pot over medium heat. Add the onion and sweat, stirring frequently, until translucent, about 5 to 6 minutes.

Add the rice and sauté, stirring frequently, until coated with butter or oil and heated through. Add the heated stock to the rice. Bring to a simmer, stirring the rice once or twice to prevent it from clumping together or sticking to the pot bottom.

Add the bouquet garni, salt, and pepper. Cover the pot, and place it in a 350º F oven or leave it over low heat on the stovetop.

Cook until the grains are tender to the bite, about 45 minutes to 1 hour. Remove from the heat and let stand for 5 minutes. Uncover and using a fork, fold in the pecans and scallions while separating the grains and releasing the steam.

Adjust the seasoning with salt and pepper to taste and serve the pilaf on heated plates at once, or keep hot for service.

http://papacookie2000.blogspot.com/2006/04/rice-and-rice-recipes_29.html

Cooked rice is a common cause of foodborne illness. If you are preparing rice for family and friends you should be aware that leaving rice to cool slowly at room temperature creates the ideal environment for toxin producing bacteria such as Bacillus Cereus to develop. Bacillius cereus produces a toxin which can cause nausea, vomiting and diarrhoea.

Uncooked rice frequently contains bacteria called Bacillus cereus. These bacteria can form protective spores that survive the cooking process. If cooled slowly, these spores can germinate, grow and produce an emetic (vomit inducing) toxin. Reheating rice before serving will not inactivate the emetic toxin or kill all the bacterial cells, so the rice may not be safe.