, separated, at room temperature.
But after one fateful dinner party at which one of his guests remarked that his chicken-rice was so good, it ought to be served to the public, Durrani, being the noble genius, planter, and bio-chemist that he was, set out to do just that.He started researching rice, which at the time was notoriously hard to store and prepare, thus scarce in the American market.. After a lot of trial and error—18 years worth to be exact—Durrani perfected a method of parboiling, then dehydrating long-grain white rice so that a little more than a minute and some boiling water was all you needed to bring it back to life.
In 1941, he brought his new rice product, a pot, and a portable stove to the General Foods Corporation in New York.After convincingly demonstrating his "minute rice," the rest is history.The executives at General Foods (now Kraft, which sold Minute Rice to Riviana Foods Inc. in 2006) were so impressed with the significant reduction in time that they immediately bought the recipe.
After that, it was on.Minute Rice was introduced to the market that same year in 1941 and was requisitioned by the U.S. Army for use as a GI ration for WWII troops stationed overseas in Europe and the South Pacific.
By 1949, Minute Rice had launched its first national ad campaign, securing the title of "the first precooked rice" in the minds of the American people..
Increased industrialization, a new fascination with technology, and that famed ad campaign helped Minute Rice's popularity soar among housewives and working mothers of the '50s and '60s.Let stand 10 minutes..
Carefully transfer shallot-garlic mixture to a blender, and process until peppers and seeds are roughly the same size, about 15 seconds.(Do not process too long, or you will lose the texture.)
Let cool in blender until mixture is room temperature, about 1 hour.. Make the cabbage marinade:.Stir together vinegar, 4 cups water, sugar, and salt in a large bowl until sugar and salt are completely dissolved.