Tuesday, May 07, 2024

Tuesday Ribs and Cheesy Rice

Historically, the cooking I do is usually over the weekends, but my wife and I have agreed that I should be in charge of dinner at least one time each work-week.

Usually Wednesday. 

Since I work at home, and most of what I make is very easy to multi-task with, there really isn't any reason I can't do long cooks during the day.

Last Tuesday, I decided to cook pork spare ribs during the day.

I didn't really do anything special with this batch of spare ribs. If you need to see my process / "recipe" ... take a look at past posts on Sheppy's Blog: Spare Ribs.

It was a beautiful day, and everything went really well. The grill temperature stayed exactly where I wanted it for the duration of the cook.

It made for a nice natural work break for me to check on the ribs every once and awhile.

Over the past few weeks, I've been experimenting with making Cheesy Rice as a side to some of my BBQ.

My "base" recipe for this Cheesy Rice is at https://thetoastykitchen.com/cheesy-rice/

For some reason, if I follow the directions exactly at thetoastykitchen.com, the rice doesn't finish quite right. I have to add more liquid and cook it for longer.

This might be due to altitude ... or I might just be doing something wrong. Not sure ... but I'm able to compensate to get a tasty dish.

  • 1 cup long grain white rice (I actually used medium grain rice)
  • 3 tablespoons unsalted butter
  • ½ small onion, small diced
  • 8 ounces chicken broth
  • 8 ounces milk
  • More liquid to compensate for altitude.
  • Seasoning
  • 4(ish) ounces sharp cheddar cheese, grated

  • Before beginning, add rice to a fine mesh sieve and rinse to remove surface starches. This helps the rice cook up fluffy with individual grains. Otherwise, rice can turn out sticky or gummy.
  • In a saucepan over medium heat, melt butter. Add onion and cook until it begins to lightly brown around the edges, about 3 to 4 minutes. Add rice, chicken broth, milk, seasoning to pan, stirring to combine. Bring to a simmer, cover, and reduce heat to low.
  • Cook for about 20 to 25 minutes, or until rice is tender and most of the liquid is absorbed. Resist the urge to lift the lid repeatedly during the cooking process.
  • Remove from heat. Add shredded cheese. Gently stir and fluff rice with a fork. Serve warm.

Everything turned out great. If I'm not careful, my wife will start making me cook more, so next time I cook, I need to screw it up.

Fun stuff.

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Go Nuggets!

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