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.

Matcha Gelato

If I had to sum up the difference between gelato and ice cream with just one word it would be this: FLAVOR. Unlike ice cream, gelato is made with mostly milk, not cream or egg yolks. Both cream and egg yolks contain a lot of fat, which contribute to rich and creamy texture, but they also have a tendency to dull flavors, especially in cold foods. Gelato is also easier to make because all you have to do is heat the base mixture until it reaches a boil. No tempering of eggs or cooking until the base thickens to a custard. But hey, if you want to check out a more traditional custard-based recipe, I’ve got you covered - Click Here for my Matcha Ice Cream recipe.

Items used in the recipe:

• matcha powder https://amzn.to/3gJUKhY

• ice cream maker https://amzn.to/3oG7KcE

• better ice cream maker https://amzn.to/3HYXvaQ

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Matcha Gelato

makes 1 quart

Printable Recipe

Ingredients

• 3 cups whole milk

• 1 cup heavy cream

• 3/4 cup granulated sugar (or up to 1 cup)

• 2 tablespoons cornstarch, sifted

• 1 tablespoon matcha powder, sifted (use really good stuff)

• 1 pinch salt

Directions

1. In a medium mixing bowl, whisk together sugar, cornstarch, matcha powder, and salt; set aside.

2. In a 3 or 4-quart saucepan, combine the milk and cream; add the sugar mixture and whisk to combine.

3. Heat over medium-high until mixture comes to a boil, stirring frequently.

4. Remove from heat and allow to cool for about an hour before transferring to an airtight container to chill in the fridge overnight (or up to a week).

5. Churn in ice cream maker (according to manufacturer’s instructions).

6. Store in airtight freezer-safe container.

7. Allow to sit at room temperature for 15 minutes before serving.