Looking for a quick, easy, yummy way to perk up regular old rice? I found this herb and scallion rice recipe in
Martha Stewart Living awhile ago.
My husband and I eat rice often during the week and I am always looking
for new ways to fix it. The good news is, we both loved this dish. The bad news
is, we felt that it had a few too many steps for a mid-week rice dish. Also, it calls for a few different herbs and I
hate buying several herbs for just one use. What to do?
I hit upon the idea of making several batches of what I call “rice water”
at a time and freezing it. I mix the herbs and water together in the blender
and then put into a container or freezer bag and freeze. It freezes
beautifully. When I am ready to make a batch of rice I just defrost the water
and I am ready to cook.
I also found that if I skip the part in the recipe where it says to
toast the rice in oil and instead soak the rice prior to cooking it, the
cooking time is dramatically reduced. You will have to figure out how it works
with your pans and on your stove, but I usually need to cook my rice for less
than 10 minutes.
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