I never cook rice. If Mr R is around the place and we are having curry or chilli or something else that requires a ricey accompaniment, he is in charge. He is the expert. Just as I am the expert in the scrambled eggs department. On a Sunday morning that’s my job, he looks after the sausages and bacon. It is a division of labour that has become default.
This rice recipe appears in Vincent’s genius Cooking Price-Wise book. This book accompanied his equally genius TV show which appeared on British TV in the 1970s.
The recipes in this book are all in ye olde English measurements and for the Vincent Price cookbook everything will be in American cups so I had to do a bit of reverse engineering on the pimento rice recipe. So I set about testing my mathematical calculations and got amongst the rice. I was expecting a fail, but what do you know? Cooked in my Cooking Price-Wise inspired saucepan from the 1970s, it was absolutely perfect!
I hereby give myself a pat on the back.
This is a simple way of jazzing up rice and I fashioned some of it into something rather delicious as I’d spotted an Ottolenghi recipe I fancied having a go at. Here’s the Guardian Feast photo of his Baked Kimchi Rice
Mine wasn’t quite so photogenic, but man oh man, it was delicious! This is why food photographers get paid for what they do so well – hahahah!
Here’s Vincent’s original recipe – please note, a UK pint is different to a US pint, hence my cup conversions which you’ll find in the second version.
Vincent Price’s Pimento Rice
8 oz long-grain rice
1 pint chicken stock
1 teaspoon salt
1 oz butter
2 tablespoons chopped parsley
2 tablespoons diced pimiento/red bell pepper
Combine stock, rice, butter and salt. Heat to boiling, stir once, cover, reduce heat and simmer 15 minutes or until rice is tender. Add parsley and pimento. Toss lightly.
Serves: 4
Vincent Price’s Pimiento Rice US Cups Version
1¼ cups long-grain rice
2¾ cups chicken stock
1 teaspoon salt
2 tablespoons butter
2 tablespoons chopped parsley
2 tablespoons diced pimiento/red bell pepper
Combine the stock, rice, butter and salt. Heat to boiling point, stir once, cover, reduce heat and simmer for 15 minutes or until rice is tender. Add parsley and pimiento. Toss lightly.
Serves: 4
I too have conquered my rice cooking phobia in lockdown ! And spotted this recipe again whilst looking at the Croc cucumber . I remember discussing such I believe on your first appearance on the Museum radio show . But I must do this now as I have sussed cooking rice without leaving most of it stuck to the pan. For myself I use half a cup of white rice and twice the amount of water [ 1 cup !] I then bring to a gentle boil, stir once and cover and simmer on the lowest flame possible [ I cook with gas !] for 12 mins . Pretty much perfect every time, dry and fluffy. I think Vincent would be proud, must try this now I have finally added this staple to my none too long list of culinary achievements !
Ah brilliant, Mark. It is indeed quite a satisfying thing to cook a perfect pan of rice. I shall revisit your comment next time I make myself some. Alas, I do not have gas, I wish I did, so if it goes wrong, I shall blame my electric hob!