Amparo's Rice

Title:
Amparo's Rice

Yield:
4 Servings

Categories:
Rice




Ingredients:





     1    -(up to)


     2    Jalapeno peppers; peeled,


          -cut into narrow strips


     1 c  (I use Basmati) rice


     1 c  Milk


 1 1/4    -(up to)


 1 1/2 c  Half and half






 From: Joel.Ehrlich@salata.com (Joel Ehrlich)


 


 Date: 20 Jul 96 04:57:51 -0800


 Hi!  I was making Amparo's rice and it suddenly occurred to me that you


 would probably really enjoy it.  That is assuming I am right that you are


 one of the chili-heads? I am not on the list and I doubt that this recipe


 has made it there (possible tho - my brother is on the net and he should be


 on the list). Anyway, here it is. If you like, pass it on the list. It is


 probably not as hot as some of you like but substitute hotter peppers or


 skim milk for some of the cream and it will heat up. As it is, I use 1


 pepper and, if I want it really mild, I skip the peeling process and just


 core it.  As a side note, today I used 2 old sandwich bags instead of


 gloves, one became the garbage sack and the other is now in the freezer


 with 3 small strips of pepper for next week's stir fry.


 


 (Bahia de Kino, Sonora, Mexico)


 


 Peel and core 1 to 2 jalapeno peppers.  Cut pepper into narrow strips.


 Place on top of 1 cup (I use Basmati) rice in a star pattern.  Add 1 cup


 milk and 1 1/4 to 1 1/2 cups of half and half. Salt to taste. Bake for


 about 1 hour at 350 degrees or until milk is gone and rice is soft. Serve


 hot.


 


 CHILE-HEADS DIGEST V3 #051


 


 From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe


 Archive, http://www.erols.com/hosey.