Date Cooked: August 24, 2008
Recipe: 7
Page: 209
At this point I should probably start apologizing to the five of you that might read this blog. I can’t say I have been tackling very difficult recipes and part of me has trouble calling several of these last few posts ‘recipes’. In fact I would say the selection of white rice as a recipe stretches the definition. I will say one thing though. I will never prepare minute rice again… at least not if I have the time to make real rice.
This method of preparing rice doesn’t do the whole boil in a saucepan until the top is mushy and the bottom has hardened into cement. Last time I made rice on the stove top, I threw the pot out, so let’s just say that minute rice was a much cheaper alternative. That was until I decided to try the ‘Best’ recipe.
The rice was prepared in a large saucepan by sautéing the uncooked rice in a little oil. This brings out the nutty flavor of the rice and I must say I didn’t think white rice had much of an aroma. Next, water was added and brought to a boil and then covered and left to simmer, and then finally with the heat turned off left to rest. I probably wouldn’t have left the rice to rest as long as I did since it was a little dry but it had so much more flavor than the leading instant rice brand. The rice was actually a flavorful accompaniment to the meal as opposed to ‘filler’. I was truly missing out all these years.
Hopefully soon I will actually prepare some really meals from the ‘Best’ book.
Posts
Actually, as simple as rice 'should' be, it takes quite some test and run to get to the right texture/ consistency. And fact that you are usuing pots instead of rice cooker, that's another ballgame :D It's always harder to explain to somebody how to cook rice in pots than rice cooker.
ReplyDelete