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.
Any variety of rice can be used to make fragrant rice or what some might call, scented rice. However, any type of medium or long grain white rice seems to work best, truly absorbing the added flavours.
Flavours
Fresh lime leaves, fresh bay leaves, smashed/bruised lemongrass, and citrus zest such as oranges, limes or lemons make delightful additions to rice. For every 2 cups of rice, use the following amounts of flavour ingredient:
- 6 large lime leaves
- 1 large West Indian bay leaf (aka as spice leaf)
- 2 stalks lemongrass
- 1 heaped tablespoon orange, lime or lemon zest
Fresh herbs such as rosemary, tarragon, thyme, and basil sprigs can be used too. Again, for every 2 cups of rice, using the following amounts of herbs:
- 2 teaspoons rosemary leaves
- 1 large sprig of tarragon (do not remove the leaves)
- 1 long spring Guyanese/Portuguese thyme
- 1 large broad leaf thyme
- 4 sprigs very fine thyme
- I large sprig basil
Spices are also a good addition to make fragrant rice. Whole spices are preferred to flavour the rice. Cumin/geera, cardamom (elachi) and cinnamon sticks are my preferred spices for this type of preparation. Ginger is a fresh spice I also like to use to flavour rice. For every 2 cups of rice, use the following amounts of spices:
- 1 teaspoon cumin/geera
- 2 green cardamom pods, crushed
- ½ rolled cinnamon stick
- 1 tablespoon minced fresh ginger
Cooking and Serving
Add the rice, measured water, leaves, zest, herbs or spices along with ½ teaspoon fine table salt (use a whole teaspoon if you do not have to monitor your sodium intake) and 2 teaspoons of oil to a pot and stir to mix. Place on medium high heat and bring to a boil. Cook for 3 minutes then reduce heat to low and cook tightly covered for the time suggested on the rice package instructions. When the time is up, let the rice sit covered for 10 minutes before fluffing with a fork and serving.
The cooking time for each type/variety of rice will be different. The important thing is to not open the lid of the pot once covered to constantly check on the rice; this would result in the steam evaporating and the rice not being cooked properly, especially at the top.
Before serving, remove lime leaves, bay leaf, lemongrass, stems from tarragon, thyme and basil.
Cynthia
