My husband eats rice as dessert, not as a staple food which all our Pinoy dishes are supposed to complement. (For freshly cooked plain rice, he adds half n half cream, white sugar and nutmeg to taste. Don't ask me the proportions; I never tried it.)
But I thank God for finding (it was revealed to me by husby himself) this Rice-a-Roni which is cooked almost like fried rice, but which does not use leftover rice. This is cooked by blending it with melted butter then adding 2 cups water and its seasonings then left covered to cook slowly under low heat, much like sinaing.
My kids found it very tasty. Though I don't quite like the mushy consistency (it's almost like malata), I like its flavor. My husband can eat just that alone! But, the Filipina me of course prefer it served with a main dish. And what better thing to serve than chicken baked with sour cream.
For this chicken dish, place serving sizes of deboned chicken in a baking dish, pour a mixture of 1 can of mushroom sauce and 1 8-oz sourcream. Bake at 350 deg F for 30 minutes or until done, then add cheese (I used here slices of white cheese; you may use shredded mozarella or cheddar cheese) and cook further until cheese melts. You may want to serve shredded fresh veggies on the side (we use Iceberg Garden Salad), sprinkled with Wish-Bone Robusto Italian Salad Dressing.
Pardon the lack of art in my presentation. I prepare our meals very much the way a typical Filipino family would on an ordinary day. We are very informal, which is the way my hubby and I both like it. (And it's one of the reasons we get along together very well.)
"Kusina" = Kitchen; "Manang" = older sister
A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!