Sweet And Hot Rice
|Seasoning mix||1 Tablespoon|
|Sweet paprika||2 Teaspoon|
|Curry powder||1 Tablespoon|
|Onion powder||1 Teaspoon|
|Garlic powder||1 Teaspoon|
|Dry mustard||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Chopped onion||2 1⁄2 Cup (40 tbs) (In All)|
|Sliced mushrooms||7 Cup (112 tbs) (In All)|
|Defatted chicken stock||4 Cup (64 tbs) (In All)|
|Sweet rice||2 Cup (32 tbs)|
|White grape syrup||1⁄4 Cup (4 tbs)|
Combine the seasoning mix ingredients in a small bowl.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add 1 1/2 cups of the onions and 2 cups of the mushrooms; and cook until the onions start to brown, about 5 minutes.
Add the seasoning mix, the remaining onions and 1/2 cup of the stock, and scrape the bottom of the pot to clear all the brown bits.
Cook for 3 minutes and add the rice.
Scrape the bottom clear again, and cook for 7 to 8 minutes, scraping the bottom as the rice starts to stick frequently and a crust forms on the bottom.
Add the remaining stock, clear the bottom and sides of the pot, and bring to a boil.
As soon as the liquid starts to boil, add the remaining mushrooms and the White Grape Syrup, stir to dissolve the syrup and return to a boil.
Reduce the heat to medium, cover, and cook until the rice is tender and the liquid is absorbed, about 30 to 35 minutes.