My Grandma, that I nicknamed "Benny" ~ because she reminded me of the little feline on the 60's Top Cat cartoon series, made the very best rice that I have ever had the pleasure of consuming.

Even @ 105 years of age, she was an amazing super chef:


° 1 cup Asian long grain rice (not basmati or jasmin)

° 2 cups water

° 3 tbsp sesame oil

° 3 tbsp diced Spanish yellow onion

° 1 tsp salt

° 1 tsp diced garlic

° ¼ tsp white pepper

° ¼ tsp cayenne pepper


° in a stainless steel handled pot, saute onions, rice, salt, white pepper, cayenne pepper and garlic (tossed last) stirring aggressively until rice is very lightly toasted

° add water and boil until broth is level with rice ~ stirring very gently scraping the bottom & the sides

° remove from high heat, cover and place pot on low (3 level) for 25 minutes without touching

° stir with 2 tine carving fork to avoid clumping

° makes 2 portions ~ serve + enjoy!


° Leave pot on lowest temp during eating; then arm-wrestle to decide who gets to eat the "pegado" (crunchy rice) on pot bottom.

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