I had the best of intentions. The previous week, I ended up not making the salad until Saturday night and getting nothing posted (well, until a couple of minutes ago). So I thought – do what you used to do, make the dish early, then blog about it and schedule your post!! Great plan, poor execution. Between work and my niece’s high school graduation, and… who knows what else. Did not quite go as hoped.
Well. I did make myself make the dish early in the week. But as I write this, it’s Saturday – not exactly on time. Part of it was that I really wasn’t particularly excited about this dish. I love rice, so I would think I’d like it. But what I really love is some flavorful rice, simly prepared, and then, if it works out – put something fabulous with it – doesn’t matter what kind of thing (though Thai curry is never a bad choice). Of course, now that I think of it, I also like jambalaya, and arroz con pollo – so maybe my theory is all out of whack! Rice is actually (assuming you buy a good variety) flavorful on its own. I think this just kind of washed out the rice flavor without replacing it with anything good. Or maybe I just don’t like cardamom in savory things.
I did employ my rice cooker for this one – maybe another bad choice. I think I’ve had two – one I got rid of because I was an expert at cooking rice on the stove, and didn’t need yet another appliance. But – a few years later I did get another one and I use it all (all) of the time. It is so handy – and not having to watch something… great. I even gave one to my brother recently because he’s on a special diet for a while, and rice is the perfect thing. His wife looked at me like I was crazy when I brought it by, but quickly bonded with it (jasmine rice; replace the water with coconut water… heaven). So I’m a fan. I like K-Paul’s method for baking rice too, but here in AZ, it’s often too hot to turn on the oven.
|additional cheating beyond the rice maker –
ground cardamom & lemon peel from Penzey’s
I tried my coconut water trick here too (in addition to chicken stock base) – not a good idea
|ready for the liquid|
I think I just don’t like rice done this way (I’ve tried other recipes). But part of it was certainly my fail. I used the full amount of liquid in the recipe, and that was a mistake. It ended up being over cooked, and mushy. I decided not to plate it for a picture (I did, of course, to eat it!), because it was never going to look better.