Dr. Pepper Rice
Not that you would, but you could. Dr. Pepper Rice is from Gerald Ramsey’s “Morning, Noon and Night Cookbook” (1963) and it is reminiscent of wild rice. 8 servings.
Ingredients:
2 c long grain white rice
3 c Dr. Pepper, flat (I use Diet or Dr. Pepper Ten)
¾ t kosher salt
½ t curry powder
2 T butter
½ c chopped pecans
Method: toast the pecans in a non stick skillet, carefully, until they are just beginning to color and give off aroma; don’t let them burn. Wash and rinse rice according to your preferred method. Combine rice, Dr. Pepper, butter, salt and curry powder in a saucepan and bring to a boil; reduce to a very low simmer and cover; cook 20 minutes. Turn off heat and steam another 15 minutes; toss with toasted pecans and serve.
Note: Gerald Ramsey was the chef at the Southern Methodist University tearoom, a favorite birthday spot for proper young ladies in Dallas. This rice isn’t as weird as you might think; goes nicely with grilled chicken.
