San Francisco Rice

Here’s a really delicious side dish reminiscent of the famous rice that’s affectionately referred to as “The San Francisco Treat”. The original version has little bits of pasta mixed in with the rice. My version doesn’t contain the pasta, but the flavor is pretty spot on. Easy enough to make on a busy weeknight, you’ll be glad to add this recipe to your rotation of tasty side dishes.

The cast of characters for today’s recipe: “parboiled” or “converted” rice, chicken bouillon granolas, dried parsley, buttery steakhouse seasoning, water, and butter (not pictured).

Note: Parboiled or converted rice is rice that has been partially cooked and dried during manufacturing. The process allows the rice to retain more nutrients compared to standard white rice. The process also alters the starches so the grains hold their shape better, making them less likely to overcook, become mushy, or stick together.

Now to make the recipe. Toast the rice in the butter, stirring frequently, until the color deepens and the rice smells nutty (5-6 minutes).

Add the bouillon, seasoning, and parsley to the hot rice to “bloom” their flavors. Then add the water and bring to a boil.

Cover the pan and reduce the heat to low; simmer until all the liquid is absorbed (full recipe and instructions below). That’s all there is to it. Enjoy!

Items used to make this recipe:

(affiliate links)

• parboiled or converted rice https://amzn.to/3eznNUT

• 4 quart nonstick saucepan https://amzn.to/3gJGTIc

• chicken bouillon seasoning https://amzn.to/3GNxKJc

• buttery steakhouse seasoning https://amzn.to/363HrGN

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San Francisco Rice

makes 4 cups

Printable Recipe

Ingredients

• 2 tablespoons unsalted butter

• 2 cups parboiled or converted white rice

• 4 cups water

• 1 1/2 tablespoons chicken flavored bouillon powder

• 1 1/2 tablespoons Kinder Buttery Steakhouse Rub

• 1 1/2 tablespoon dried parsley, crushed in the palm of your hand

Directions

1. In a 3-quart or larger saucepan, brown rice in butter for 5-7 minutes, stirring frequently, until the rice is toasted.

2. Immediately add the water, bouillon powder, buttery steakhouse rub, and parsley; stir to combine.

3. Bring to a boil, then cover the pan and reduce the heat to low for 18 minutes or until all the water is absorbed.

Instant Pot Steel-Cut Oats

During the doldrums of winter, no breakfast warms my soul quite as well as a bowl of steel-cut oats. There’s just something about those bouncy little oats that I love. Traditionally, steel-cut oats take about 25 minutes of frequent stirring to cook on the stovetop, but I’ve discovered a much easier (ie completely hands-off) method using the Instant Pot. I’ll never go back to making them on the stovetop again.

FYI - Steel-cut oats are sometimes called pinhead oats or groats.

Items used to make this recipe:

(affiliate links)

• Instant Pot https://amzn.to/3aXJ88N

• steel-cut oats (NOT instant or quick-cooking) https://amzn.to/37We6w5

• the very best pure vanilla extract https://amzn.to/3ovS9fE

• silicone muffin cups https://amzn.to/3hIdulq

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Instant Pot Steel-Cut Oats

makes 6 half-cup servings

Printable Recipe

Ingredients

• 1 cup steel-cut oats (not instant or quick-cooking)

• 3 cups water (see notes below)

• 1/4 teaspoon fine table salt

• 1/2 teaspoon pure vanilla extract (use the good stuff!)

• optional: fruit, berries, sweetener of choice, heavy cream

Directions

1. Place the oats, water, and salt in the inner pot of the instant pot; stir to combine.

2. Cover with lid and make sure the vent is set to “sealing”.

3. Set the instant pot to cook on “manual” or “high pressure” for 4 minutes, then allow the pressure to release naturally for 20 minutes before manually releasing any additional pressure.

4. Remove the lid stir in pure vanilla extract and wait about 5 minutes before serving.

5. Sweeten as you like and top with your choice of fruit or berries and a drizzle of cream.

Notes

• If you like, you can replace up to 2 cups of the water with milk.

• I often make a double batch to store in the fridge for the week. It reheats well in the microwave and isn’t half bad eaten cold, straight out of the fridge.

• A friend of mine likes to freeze individual portions in these 100% silicone muffin cups. Once frozen, she pops them out of the silicone and into an airtight freezer container. To reheat, she places a frozen portion in a microwave-safe bowl and microwaves on high power for a minute or two.