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About the author: Wilma G. Knoll Wilma Knoll was mother of
long time College of Pharmacy Faculty member Dr. Richard Knoll. Wilma was a constant
supporter of the College of Pharmacy! Yet, the challenge of being a good cook is still in the heart of many homemakers. Have fun and good cookin’! 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 1/3 Cup Chopped Onion 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. |
