Boil the liquid until reduced to 3 1/2 cups.
But now, I think that the rice had just gotten worse.For whatever reasons, growing different strains, I don't really know—I've never researched what happened to plain white rice between say the '60s and the '80s—that was my feeling.
So I started buying jasmine rice because it tasted the most like what I remember rice tasting like when I was a kid.It was a little bit soft and it was kind of fragrant.I read things about how people in the Lowcountry like perfectly separate rice, but our rice was never like that.
Our rice was a little bit firmer and a little bit more stuck together so that you could pour gravy over it, and then it would fall apart.Jasmine rice gave me the thing that was closest to that for a really reasonable price.
So that's at home and at the restaurant, that was our go-to rice..
It was a great revelation, realizing that with every kind of grain, there was so much personality..Dried potato flakes—aka instant mashed potatoes—are made from dehydrated cooked potatoes and are an outstanding gluten-free substitute for breadcrumbs..
3/4 cup olive oil.2 jalapeños, coarsely chopped.
1 poblano chile, coarsely chopped.1 1/2 teaspoons crushed red pepper.
(Editor: High-End Drawers)