Rice cooker, yes, again, I know
I have been the proud and happy propietor of a rice cooker for a week now. Even though there hasn´t been a peep about rice on the blog, beleive me, there has been plenty of rice in the kitchen. J is beginning to complain. Even though he comes back for second and third bowls every time, I´ve noticed.
I´ve tried several types of rice. Long grain and short grain, which I make with the 1r=1&1/3w. I wash the short grain well, the long grain just-so.
After making them plain to begin with, and trying them fried once they were cold, I started to branch out.
There was a Hoppin´ John/Congrí-esque thing on Saturday, made with drained tinned black beans and ham in coca-cola stock, to go with the roast pork. Rave reviews.
Sunday was the day of saffron rice.
Tuesday was the classic Spanish combo, plain white rice with pisto and a fried egg, chez maman. I´ve made my mother buy a rice cooker too. She´s very happy with it so far. Dinner at home was Singapore chicken rice, with Thai jasmine, using 1r=1w. Lipsmacking to the utmost degree.
Wednesday I had friends coming over for a working lunch, so I went with a tried and tested fave from days before the wondertool. Steamed salmon rice, as seen here, but sauteeing the mushrooms first.
Thursday I tried brown basmati, 1r=2w. Once cooled, it went in a salad with mint, parsley, diced deseeded cucumber, olive oil, mirin and soy sauce, a Nigella inspired combo that I loved. Light yet filling.
You´ll see that I haven´t moved from the far east, but I´m thinking of coming west by easy stages, with biryanis and pilafs. Ending, who knows, in our very own near-eastern rice, the paella that fills me with such dread?