- Jun 6, 2004
Texmati is actually my go to rice for making Mexican. For Gumbos, I do the baked method courtesy of Paul Prudhomme. 2 cups rice, 2 1/2 cups stock, 2 Tablespoons melted butter and a few dashes of garlic powder, salt, white, black and cayenne pepper. Mix in a baking loaf pan and seal with foil and bake for 90 minutes. Perfect everytime. You can also add small amounts of minced onion, bell pepper and celery too but adding stock in lieu of water is the key. I've also found some killer quick and easy "healthier" rice packages that you can zap that are outstanding. Quinuoa, brown and red rice, flaxseed, wild rice...stuff that makes you feel better about eating it. When I get back home, I'll post the names of it. Not sure what is up with PB. I don't know if its PB or this site?!?!