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Catalan "fried" rice from Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life (page 168) by Emily Kaiser Thelin

  • long grain rice
  • nutmeg
  • stock
  • white pepper

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Notes about this recipe

  • hirsheys on January 16, 2019

    Like the suquet this gets served with, I was disappointed by this recipe. I just wasn't a fan of the taste. You begin by toasting the rice in a frying pan over medium high heat for 9 minutes or "until the grains are lightly toasted". This instructions was really odd to me - at that heat, the grains were cooking way too quickly, so I turned the heat way down. Even so, the grains got quite dark and felt more than done to me after 7 minutes. You're supposed to add 1 cup of shrimp broth (plus a little salt, pepper, and nutmeg) and cook *uncovered* (still at medium high heat) for 20 minutes, stirring occasionally, or until the broth gets absorbed. Again, this timing was way off - I ended up having to add water and it still didn't cook to my satisfaction. I get why this might be a tasty dish, though I think the nutmeg should just be the faintest whisper. The timing was way off for my stove, though.

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