Why should I do a whole post on cooking white rice, when I have a primer on how to make perfect white rice here? Normally I try to cook brown rice, but lately my stomach’s been a little touchy and brown rice has been difficult to digest. So tonight I was making white rice, and honestly, I just wasn’t down with the boring whiteness of the dish. To spruce it up I added a bunch of goodies to my rice cooker to make my boring white rice much more interesting.
This impromptu rice pilaf goes to show that you can throw pretty much anything into rice and have it taste good. Some days I use water as the cooking liquid but add in a few shakes each of coriander, cumin, and cinnamon, plus one or two cardamom pods. (Be sure to pull them out before serving… cardamom pods are insanely intense if you bite into them.)
Cooking white rice is super easy.
You could also sweeten the deal by using coconut milk as your cooking liquid and adding a few shakes of cinnamon and nutmeg, plus a spoonful of honey. Anything goes!
- 1 cup basmati rice
- 1 1/2 cups of vegetable stock
- 1/2 onion, chopped and lightly sauteed in olive oil
- Small handful dried cranberries
- Small handful raw cashews
- 1 splash soy sauce, wheat-free
- Toss the ingredients into your rice cooker and set for white rice.
Nutritional analysis does not include your choice of soy sauce
This content was originally posted on FearlessFresh.com.
