Wilma Knoll – married in
1936, “didn’t know how to boil water without scorching it” her husband, David,
would like to laugh and quote!
Always ready to meet a
challenge, Wilma studied nutrition and cookbooks every spare chance. It was
trial and effort! She turned the kitchen faucet on with her elbow to get rid of
biscuit dough between her fingers (recipes didn’t always explain how to add
extra flour or how to knead).
In 1949 she won the “Rice
Homemaker” award with her own developed recipe Cumin Rice. The Farm Journal
Magazine paid her $5.00 to publish the recipe. The Rice Council in Houston
dubbed it “Arkansas Cumin Rice” and asked her for the recipe. It’s published on
packaged rice from Producers Rice Mill in Stuttgart, Arkansas. It is used in
kitchens and restaurants everywhere. Wilma was proud she made a worthwhile
contribution to the use of rice around Arkansas and the world.
Around her house with three
hungry sons and a husband it was always “let’s Eat,”!
With over fifty years of
cookin’, Wilma offers, in detail, her best loved recipes.
Cumin Rice
“Arkansas Cumin Rice”
1/3 Cup Chopped Onion
1/4 Cup Chopped Green Pepper
1 Cup Uncooked Rice
2 Tblsp. Bacon Drippings
2 Cans Consommé
1 Tblsp. Worcestershire Sauce
3/4 Tsp. Salt
3/4 Tsp. Cumin Seed
Using a 3 quart cooking pan, sauté onion and green pepper in the bacon
drippings until lightly colored. Add the rice, continue browning, and then add
consommé, Worcestershire sauce, salt and cumin seed. Bring to a boil, reduce
heat to simmer, cover with lid and cook for fifteen minutes.
If you increase the recipe, decrease the amount of cumin seed. If you use
cumin powder use one-half the amount indicated. |
