Rice, Rice, Rice

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You know that game, two truths and a lie? A person says three statements. Two are true and one is a lie. Let’s play…

  1. After far too long (we’re talking’ years here people), I’ve learned how to make rice well.
  2. This rice is SUPER good for you
  3. Now that I have finally mastered it, I could make it with my eyes closed.

(See correct answer at bottom of page)

Usually, my rice is either burnt or mushy. There has never been an in-between, until now. Let’s start off with the fact that the rice I’ve been using is magic rice, made by my taste bud fairies and the Trader Joe’s geniuses. Hm… The fact that I used the word “fact” in the previous sentence may give you some interesting insight as to how my mind works. Apparently, I believe in taste bud fairies and magic rice.


How to make rice like I do:


 

1 cup brown rice
1 cup filtered water
1 cup low sodium vegetable broth
dash of garlic salt
1 tablespoon butter (just for the record, every time I say “butter” I don’t mean unsalted. I’ve not once bought unsalted butter. Not even when making desserts. And ya know what? IT’S BETTER THAT WAY!! But thats just me…)
Dash of crushed red pepper and/or cumin if you’re in in the mood

Rinse the rice and throw everything into a pot

Bring it to a boil and then lower the heat and put the lid on so it simmers for roughly 15-20 minutes while stirring occasionally

Turn the heat off, leave the lid on and let it sit/steam until the rice has absorbed all the water

The rice I use is delicious and has a great nutty flavor and perfect consistency despite poor rice making technique (until now, of course!). I highly suggest it if you have a Trader Joe’s near by. It’s a combination of long grain brown rice, barley and daikon radish seeds. Have I already mentioned that I’m in love with it?? 🙂

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Check out those nutrition facts!! Us Veggies have to get protein wherever we can and this is a pretty good source of it. Especially for something I’ve always considered to be just a starch.

 

Eat it with chicken, pour some curry over it, eat it with just a splash of soy sauce and/or Sriracha… You really can’t go wrong.

Correct Answer is #3… but that’s probably only because I haven’t tried yet 🙂

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