Wednesday, June 13, 2007 4:28 PM
How to jazz up white rice?
Q: How can I make boring white rice…not boring?
A: First, whether you’re using a rice cooker or making rice in a saucepan, use chicken (or veggie or beef) broth instead of water. The standard ratio is 2 parts liquid to 1 part rice, so you can use half water/half broth, or all broth, or 1/4 broth. Whatever. That tip alone, from my sweet sister Meredith, totally changed the way I cooked with rice. Growing up in Louisiana, we ate plain rice with everything—gumbo, jambalaya, red beans and rice—but I always thought of it as the bland, white vehicle for delivering the other tasty ingredients. Tweaking the flavor of the rice with a broth opened up a whole new world of possibilities—like adding onions, chives, mushrooms or even bouillon cubes to the pot.
I also love furikake, a Japanese rice seasoning with sesame seeds, bits of seaweed and other flavorings like dried bonito (fish) flakes. You can find it in most Asian markets and gourmet groceries. It comes in a plastic shaker, so all you have to do is sprinkle it over a bowl of plain rice.
I think Asian recipes work best when you’re trying to liven up the flavor or rice, like this stewy beef and onion gyudon. Or, if you’re feeling ambitious, saffron rice cakes.
If you have a wok and cold leftover white rice, try making Yang Zhou Chao Fan—fried rice flecked with roast pork. You don’t have to whip up real Chinese bbq pork. You can buy it from a restaurant or Asian market, or cheat with just about any bbq’d meat. I’ve used flank steak and chicken.
Or, try different types of white rice. Jasmine and Basmati are more fragrant and can have an almost nutty flavor compared to standard American long grain rice. And I know brown rice doesn’t appeal to everyone, but it’s seriously healthy and has a good flavor on its own.
And for dessert? Rice pudding!