Jazzing up Rice ( for curry )
Discussion
If you plan on frying it, I'd suggest cooking the rice early, then rinse and rinse and rinse, then allow it to go stone cold. Less chance of it forming into a gloopy lump in the pan that way.
If we're adding egg to a rice dish, we normally cook a couple of 1 egg 'flat omelettes'. These are finely chopped before being added toward the end of the frying process. A handful of peas thrown in seems to work as well.
If we're adding egg to a rice dish, we normally cook a couple of 1 egg 'flat omelettes'. These are finely chopped before being added toward the end of the frying process. A handful of peas thrown in seems to work as well.
SS2. said:
If you plan on frying it, I'd suggest cooking the rice early, then rinse and rinse and rinse, then allow it to go stone cold. Less chance of it forming into a gloopy lump in the pan that way.
If you just drain the rice and spread it out in a baking tray it will steam dry pretty quickly, this followed by 20 minuets in the fridge gives perfect results for frying.21TonyK said:
If you just drain the rice and spread it out in a baking tray it will steam dry pretty quickly, this followed by 20 minuets in the fridge gives perfect results for frying.
That’s exactly my technique - I am quite thrilled to see you endorse it!Plus cooking in stock - I cook cous cous with chicken stock and it’s wonderful, must try it for rice again, been a while
For egg fried I try and cook the rice at least two to three hours prior. No fancy techniques, I turn the hob off when it's done, give it a stir and leave it to steam dry with the lid off.
School of wok have a video for EFR, it's all you'll ever need.
I've also been known to chuck a spoon of Swiss bouillon in the rice water to add additional flavours, not for fried rice though.
Whoever mentioned onion made a good shout, goes really well and is an often overlooked choice.
Off topic: nebpor, did you used to own a 'teg with individual throttle bodies?
Only time I've ever come across the user name.
School of wok have a video for EFR, it's all you'll ever need.
I've also been known to chuck a spoon of Swiss bouillon in the rice water to add additional flavours, not for fried rice though.
Whoever mentioned onion made a good shout, goes really well and is an often overlooked choice.
Off topic: nebpor, did you used to own a 'teg with individual throttle bodies?
Only time I've ever come across the user name.
I generally throw in a few cloves, cardamon pods, a star anise, some mustard seeds even a cinamon stick into the frying pan, warm them up a little, then throw in the raw rice. Let that fry for a little while, then pour in chicken stock instead of water, and the second it starts bubbling turn down the heat and cover. Do not stir.
Then boom, lovely pilau rice.
Then boom, lovely pilau rice.
Turmeric you need to be careful with, it is very much a background spice that, much like salt, will ruin a dish if you overdo it.
Can't really go too wrong with flavouring rice though, one of my missus's favourite things I'd cooked for her was what I described as a "French pilau", using the buttery, herby, garlicky juice that had seeped out of some stuffed chicken breast I'd baked.
Nebpor: can't for the life of me remember what my username was, I had a silver 5dr VTi, which I also miss greatly. Don't think we've ever met.
Can't really go too wrong with flavouring rice though, one of my missus's favourite things I'd cooked for her was what I described as a "French pilau", using the buttery, herby, garlicky juice that had seeped out of some stuffed chicken breast I'd baked.
Nebpor: can't for the life of me remember what my username was, I had a silver 5dr VTi, which I also miss greatly. Don't think we've ever met.
ZedLeg said:
If you want to add lemon or lime, you're better to punch holes in an unwaxed fruit and put the whole thing in while the rice is cooking than just putting juice in.
Tah-Dig is a good variant on fried rice from Iran, you get the soft fluffy steamed rice and crispy, nutty fried rice.
That is an excellent suggestion. The Tahdig adds a different dimension to rice. I use it for Biryanis and add caremelised onions, zerescht (barberry seeds) and finely sliced red pepper. I also add a touch of saffron and five spice.Tah-Dig is a good variant on fried rice from Iran, you get the soft fluffy steamed rice and crispy, nutty fried rice.
https://persianmama.com/persian-steamed-rice-with-...
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