Greetings from my new kitchen to yours. 
Yes, we moved into a new home last week and are loving the new surroundings…even if all of the work isn’t all that much fun. We can’t wait to film a new video in our lovely new kitchen. But, until we get all of our things arranged and are ready to film, I thought I’d start something new on the blog…a Tip of the Day.
I have been putting some on our Facebook page…and thought I’d continue that in this forum. I tried to think of things that I have learned, over the years, from my many, many…many mistakes. If you can’t learn from your own mistakes…well, then, where are ya? Still making them, right?! So, what better way to ensure I don’t repeat any of them than to permanently etch them online for all to see.
Today’s tip, however, is thankfully not from a mistake I’ve made. Just a few ways I’ve tried to make an ordinary dish super tasty. A quick way to spice up plain, white rice? Here are 3 ways, actually.
- Cilantro Lime Rice—modeled after one of my FAVORITE quick-Mex food estabs. Simply cook white rice (we use Jasmine rice almost exclusively). Add 1-2 Tbsp. lime juice, one bunch of FRESH cilantro (chopped), about 1 tsp. Kosher salt, and a few grinds of fresh ground pepper. Mix it up and you are set! Dried cilantro is available…but for this you must use fresh. It is easily procured at most grocery stores year-round in the produce dept. and uber cheap—I bought a bunch today for $0.69/lb.–and the bunch was 1 lb exactly. So, you can’t beat paying 69 cents!
- Salt, Pepper, & Cumin Rice—I made this tonight to go with some grilled chicken–fantastic and super simple…begin with the cooked Jasmine rice and add about 1 tsp. powdered cumin, 1 tsp. Kosher salt, and a few grinds of pepper-mix well. I finished it off with dried parsley for some color. The cumin has a citrusy flavor to it and gives it some pop without being very overpowering.
- Indian Veg Rice—this is a take on a recipe a neighbor, who’s hubby was from India, shared with me (Hi, Jen) . Again, begin with cooked Jasmine rice. Add about 1 c. steamed mixed vegetables…I use the frozen version for convenience. Then, add 1/2 tsp. each of powdered cumin, tumeric, and coriander with a few strands of saffron, 1 tsp. Kosher salt and a few grinds of pepper. {If you have a white, porcelain sink…beware that tumeric, a deep yellow color, will stain it—so rinse it out right away if it spills in there or when you are rinsing the dishes}. The spices give your tastebuds a fun little dance and it becomes a really special rice in no time at all. These spices, however, are quite noticeable…so you’ll need to pair it with something compatible. I use it if I’m making a simple grilled, garlic chicken or a nice grilled pork chop.
So, this was the multi-tip of the day…but I just couldn’t stop myself. You will see plain, white rice in a whole new light after preparing it in these variations. And, if you’ve never used Jasmine rice…you will most likely never buy plain, white rice again. It has a lovely aroma to it and a distinctively different flavor. Enjoy!
Also, visit us on our Facebook page and let us know what is going on in YOUR kitchen, your Farmer’s Market experiences, or your helpful tips.
Recent Comments