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Riz Cous (Rice Couscous)




Source of Recipe


Donna Rollison


Recipe Introduction


Posted by Michelle Smith to Celiac Recipes 1997


List of Ingredients




long grain brown rice

Recipe



Grind long grain brown rice in a food processor. (It should be just a little larger than grits.)

Spread ground rice on a flat cookie sheet and roast in oven at 350 degrees Fahrenheit for about 30 minutes.

Stir rice several times while roasting. (About every 7 minutes.)

Store in tightly sealed containers or prepare immediately as desired.

To prepare, combine equal parts Riz Cous and hot liquids in a bowl and cover tightly.

Let sit 5 minutes, then fluff with a fork.

If still too crunchy add a bit more hot liquid.

Author's Notes: The liquids will flavor the rice. I have used stock, wine, water, leftover soup, etc.

I usually add other items in as well such as golden raisins, nuts, veggies, seafood. I highly recommend this for backpacking.

Donna's Note: I recommend a different cooking method. I would use twice the amount of liquid as Riz Cous. So 1 cup Riz Cous and 2 cups of water. Place water, Riz Cous and seasoning etc... in a medium pot, stir well to wet the Riz Cous, bring to a boil. Reduce heat to low and cover. Cook for 15 minutes. (Do not remove lid during cooking time.) Remove from heat and let sit for 5 minutes. Remove lid and fluff with a fork.