Place rice in strainer. Rinse under cold water
until water runs clear. Drain well. Transfer rice to heavy medium
saucepan. Add 1 1/4 cups fresh cold water and kelp to pan. Cover and
let soak 30 minutes. Uncover, discard kelp and bring mixture to boil.
Reduce heat to low. Cover and cook until water is absorbed and rice
is just tender, about 15 minutes. Remove from heat. Let stand covered
15 minutes. Transfer rice to large glass bowl. Combine vinegar, sugar
and salt in small saucepan. Stir over low heat until sugar dissolves.
Drizzle mixture over rice. Gently toss rice with vinegar mixture to
coat. Cover rice with clean damp towel and cool completely at room
temperature; do not refrigerate. Add butter and oil in heavy 4 quart
saucepan over medium heat. Add onion and garlic, saute until onion
is soft but not brown. Add rice; stir for about one minute until grains
are coated. Begin adding simmering broth 1/2 cup at a time, stirring
until absorbed before adding next 1/2 cup broth. Add shrimp after
the rice has been cooking 10 to 12 minutes and continue to add the
broth, 1/2 cup at a time. When all broth has been added and grains
are tender, stir in additional tablespoon butter, cheese and peas.
Serve immediately. 4 servings.
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