Aug 28, 2009

Not so Fried, Rice

Fried Rice. What it brings to my mind is greasy and red colored rice (great taste though!). I decided on doing something totally different--keeping the philosophy of fried rice intact but without the soy sauce and the grease and meat.  Turned out very uniquely fragrant and light. But here is the alert-- its white. Someone  who associates color to taste may have a bit of a difficulty in adjusting to this...but its worth a try. So here goes.


400 oz (~ 4 big handfuls) of  white rice. I prefer long grain Basmati Rice. Low on cook time and high on flavor.
900 ml of water
I  use a measuring cup to measure the ratio of  rice: water for I always..Always... get confused on this one. But for all you veterans out there..go with your experience and please share with me too. I almost end up burning things :( 

1 big onion diced
Any assortment of veggies you want. I used 1/4 th cup of frozen veggies from the store. Fresh is better.
1 tsp unsalted butter
1 tsp whole cumin
2 cloves, 2 cardamoms, 1 bay leaf and a two teeny tiny bits of cinnamon
1 tsp sugar
salt to season
1 mexican green pepper sliced up in semicircular or full circular shapes

Soak the rice in water for ~ 5-10 mins. Drain before you use it. If you are using frozen veggies (fresh are better and does not need this step) leave it in some water for 5- 10 mins and then drain the water.

How to put these things together :)

Heat the butter in a skillet and add the cloves, cardamom, bay leaf, cinnamon bits and whole cumin. Let simmer for 5-10 secs. Add the onion and let it brown up. Roughly 3-5 minutes. Add the sugar and cook  for another minute. Add the veggies and saute a bit. Add the rice and saute for a minute to coat it with the buttered onion and veggies. Add the  water. Cover and cook till rice is done. For 10 minutes, roughly. Uncover and while fluffing with a fork mix in the green peppers. Adds the layer of flavor without over doing it.

Now if you do like your fried rice a little salty..season with salt after sautéing the rice in the buttered onion. I like to keep it unsalted.

I am not sure how it would turn out with brown rice...but I will give it a try someday and post it. Meanwhile you can try some variations and totally make it  your own signature dish.  Go crazy with veggies, meat, garnish, long as you have rice and its have nothing to fear :)
To you Buni..Happy birthday!!

Happy eating and healthy living.

No comments: