Rice makes a daily appearance of many tables, and on Sundays we are always looking for ways to jazz it up. Sometimes we make one-pot dishes like Fried Rice, Pelau, Cook-up, Rice and Peas or Spanish Rice. On other occasions we add vegetables and sometimes colour the rice with turmeric to make Yellow Rice. This week, how about bringing something different to the table that involves less work, fewer ingredients but with flavours that are sure to please?
Cooked plain rice is the perfect accompaniment to many types of curries, stews, sautéed vegetables, and stir-fried meats and seafood. But you can elevate the same plain cooked rice, making it special, by adding some flavour to it. In order to do so, consider using a different cooking method. Instead of the usual boiling and draining, cook the rice using the absorption method. To cook rice by absorption means that there is a measured amount of liquid to each cup of (raw) rice. The two are first brought to a boil on medium high heat and then cooked slowly on low heat until the grains have absorbed all the liquid. The rice is then fluffed with a fork and served with accompaniments. Actually, sometimes a pat or two or butter is all that is needed, or a dollop of ghee mixed in so that it can be eaten on its own. Think buttered noodles.
