1x10 - Rice to the Occasion

March 14, 2003

Rice turns up everywhere in Mexico: as the second course in a traditional midday comida, beautifully molded into a little mound to accompany seafood, heaped onto a plate in a market fonda. But it wasn’t always this way. Rick traces the history of this relative newcomer to the Mexican diet that arrived with the conquistadors by way of Asia and the Middle East. He gives us a step-by-step introduction to making perfect, fluffy Red Tomato Rice as well as a traditional Mexican Rice Pudding garnished with a Piloncillo Syrup made with raw sugar and orange zest. Rice smoothies anyone? In Mexico, Horchata, the creamy cold drink made from sweetened pulverized rice is a much-loved refresher. Rick shows us his technique for making a “blenderized” version it at home and gives us a taste of the genuine article at Oaxaca’s famous Casilda horchata stall. And speaking of beverages, he ends the show with a look at Mexican beer–some of which is made from–you guessed it–rice.