Burnrice Recipes

BURN RICE

Burn Rice image

This one came from my mother-in-law. We eat lots of rice here in Brazil, and this recipe is an easy and tasty variation on the Brazilian pilaf.

Provided by ekives

Categories Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 teaspoon vegetable oil
1 cup long grain rice
2 cups water
1/2 teaspoon salt

Steps:

Put the rice and oil to fry in a small pan at high heat, stirring from time to time, until golden (about 5 minutes).
At the same time put the water to boil.
When the water is boiling, add it to the rice (take care, it will bubble violently).
Add the salt.
Turn the heat to low and put the lid loosely on the pan.
Let it simmer for 12-15 minutes or until all the water is absorbed.
Remove from the heat and let it wait covered for 5-10 minutes.
Serve as a side dish to any meat or with beans.

Nutrition Facts : Calories 178.8, Fat 1.4, SaturatedFat 0.2, Sodium 295.4, Carbohydrate 37, Fiber 0.6, Sugar 0.1, Protein 3.3

KANSAS CITY-STYLE BURNT ENDS

Kansas City-Style Burnt Ends image

Provided by Food Network

Categories main-dish

Time 10h50m

Yield 10 to 12 servings

Number Of Ingredients 11

Ingredients

1 cup brown sugar
1 cup granulated sugar
1/2 cup salt
1/3 cup chili powder
1/4 cup paprika
6 tablespoons black pepper
3 tablespoons ground cumin
3 tablespoons garlic powder
3 tablespoons onion powder
1 tablespoon cayenne pepper
One 10- to 12-pound whole, packer trim beef brisket

Steps:

Sift the brown sugar, granulated sugar, salt, chili powder, paprika, black pepper, cumin, garlic powder, onion powder and cayenne pepper into a medium bowl and mix well. Set aside.
Trim all the hard fat from the brisket. Trim all the soft fat to 1/4 inch. Prepare a smoker or a grill, following the manufacturer's directions. Stabilize the temperature at 220 degrees F. Use a mild wood such as hickory or cherry for the smoke flavor. Generously cover all sides of the brisket with the rub and gently massage it in. Reserve the leftover rub. Smoke the meat until an instant-read thermometer registers 170 to 185 degrees F when inserted into the flat part of the brisket, about 1 hour per pound. For example, a 10-pound brisket may need to smoke for about 10 or more hours. Monitor the internal temperature.
Separate the point of the meat from the flat. At this time you can slice the flat part off the brisket and eat. Trim the visible fat from the brisket point and coat it with the reserved rub. Return the meat to the smoker and continue cooking until the internal temperature of the brisket point reaches 200 degrees F. Remove the brisket from the smoker to a cutting board and let it sit for 10 to 20 minutes. Cut into chunks and transfer them to a serving platter. Serve it hot with your favorite sauce on the side.

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