Rice

This recipe was developed by Christopher Israel, formerly the chef and a co-owner at one of Bruce Carey’s restaurants.

Because this recipe makes a large quantity of risotto, be sure to use a wide, shallow saucepan or skillet to let the rice cook evenly.

Perfect risotto is easy to make; the keys are to be sure the stock is fully incorporated after each addition and to avoid overcooking the rice. If you prefer, you may use Parmesan instead of Asiago cheese in this recipe.

We serve this creamy rice dish with grilled skewered shrimp and a spicy lime dipping sauce.

If you would prefer a simple lemon risotto, omit the asparagus and peas.

Cooking rice on the stove is easy, as long as you keep these tips in mind: To trap the steam, leave the lid on as much as possible while cooking; let the rice sit afterward to absorb the water completely; and always fluff it with a fork just before serving. It also helps to have a basic understanding about the different types of rice. Most rice is classified as either white or brown; the color is determined by the way that the grain is processed. White rice is stripped of its husk, bran, and germ. Brown rice has the bran and germ intact, and takes longer to cook. In general, the shorter the grain, the more starch it contains. Some types of rice, especially Asian varieties such as basmati and jasmine, benefit from rinsing to remove the excess starch and any impurities. American enriched rices, however, have been coated with vitamins, and rinsing will only serve to wash those away. If you do rinse the rice (either under running water or by submerging it in cold water and then draining it), reduce the amount of water you cook with by 1/4 cup. Finally, although many recipes call for cooking 1 cup rice with 2 cups water, try reducing the water to 1 1/2 cups; this ratio produces lighter, fluffier results.

This island staple is also known as “Jamaican coat of arms.” Some people add chiles to make it spicy, but we like it mild and slightly sweet to complement the heat of jerk chicken. For this dish, there’s no need to soak the kidney beans before cooking.

Rock shrimp are small and a bit sweet. You can also use small regular shrimp.

Ground, toasted rice adds crunch and a slight nuttiness to this salad. Thai basil, available at gourmet and farmers’ markets, has a licorice flavor, but you can use regular basil instead.