A garlic, turmeric and rosemary infused long grain rice, mixed with animal-free cream cheese, extra virgin olive oil and lots of chopped curly parsley. A festive rice for any occasion!
Makes 7 cups
3 c. water
2 T. apple cider vinegar – Heinz I used
2 t. salt
1/2 t. turmeric
2 t. garlic powder
1 t. ground rosemary
1/4 t. red cayenne pepper
lots fresh grind black pepper
3 c. Canilla long grain Golden rice by GOYA, rinsed till clear in wire mesh strainer
1 lg. bunch fresh curly parsley – dunk the head into a deep bowl and swish deep and strong to remove any debris, shake off excess water, cut off bottom core of stems, then place in food processor and process into bits, including top stems
1/2 c. A-F cream cheese – I used Tofutti brand
2 T. extra virgin olive oil
about 1 t. salt
2 t. garlic powder
lots fresh grind black pepper
1- Place water and seasonings in medium saucepan. Bring to boil, add rice, stir, return to boil, reduce heat to low, cover and cook 15-20 minutes on low heat.
2- Aerate with fork or spoon, then transfer to extra-large mixing bowl.
3- Add the animal-free cream cheese and push with spoon against the rice until evenly coated – this takes a while and requires some strength to keep at it. I admire that about the Asians, when they stir, they make sure every speck gets touched equally, over and over.
4- Now, add olive oil, salt, garlic powder and black pepper. Stir the same way, over and over again till perfect. People like perfect, no matter how common the dish, appearances count.
5- Now add the chopped parsley and mix again the same way, till evenly dispersed. Adjust for salt.
6- Transfer to serving dish for family dining, or mold in individual custard cups then invert onto plate before saucing with whatever the sauce may be.
Notes: We use vinegar in the rice to lower the glycemic index.
CHEF DAVIES-TIGHT™ 
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