Tasty Tuesday #55 - All About Rice

All About Rice

Art by うれP

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Hey everyone!

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Welcome back to the Culinary Corner's Tasty Tuesday! This week's theme is All About Rice. There’s no need to have rice as a side dish, why not make it into a main dish mixed with delicious and mouthwatering flavors?

If you love cooking, baking, food, recipes, cocktails & more you should us!

ᴄᴜʟɪɴᴀʀʏ ᴄᴏʀɴᴇʀ

˚✿˚༶❀･˚༶.✿.༶˚･❀༶˚✿˚

Rice Porridge, Congee

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Yuuri, Minami, Phichit and Guang Hong approved: Congee, or rice porridge. It's the ultimate Asian comfort food for all aches and illnesses, easy to digest, hydrates your body with the high broth ratio and it's just YUMMY!

« INSTRUCTIONS »

1. Mix long grain rice and sticky rice in a 1:1 ratio, I used 75g each. Rinse it with water, just once is enough, if you're making porridge because the starch with be good for the consistency later.

2. Add 8-10 times the amount of water, I just filled it up with chicken broth to 1,5l. You can also use vegetable broth or plain water with just a bit of salt, you can taste it later.

3. Put everything into a rice cooker and press the cooking button or, if you have a fancy one like me, put it on porridge mode. You can also make it in a pot instead, bring the water to a boil once, lower the temperature and let it simmer for about an hour to an hour and a half.

IMPORTANT

Do NOT stir the porridge until it's done! Just let it simmer by itself, you won't need to watch it and it won't burn, because the rice will cook in peace and there will be enough water around it to prevent it from burning. I repeat, do NOT stir it during the cooking process, just let it be.

Once it's done, you can use chopsticks or a spoon to stir it, breaking the rice in the process, mixing the broth and rice together, releasing the rice starch and making it into one well combined porridge with a nice consistency.

Only now you should taste it with salt, pepper, fish sauce and chives or spring onions. If you do not have fish sauce, skip this part, do not replace it with soy sauce, please. I served it with some tuna, you can also sprinkle fried onions on it, add shredded chicken or a lost egg, whatever suits your mood. Enjoy!

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Rice and Carrot Patties

Katz

« INGREDIENTS »

1 juicy carrot, grated (not too smooth)

1 egg (lightly scrambled)

4 teaspoon Beef stocks powder

2 teaspoon Garlic bread seasoning powder

Day-old refrigerated rice

« INSTRUCTIONS »

1. Mix carrot, egg, beef stocks powder, and garlic bread seasoning powder in one bowl.

2. Add rice, make sure to mix well.

3. Let it sit until you deemed that the wet seasoning already seeped enough into the rice.

4. Place on the pan, something to shape the patties. In my case it is a stainless steel cylinder. Make sure to coat the inside of the mold with oil to prevent sticking.

5. Pour little oil (or a dollop of butter, if that’s your preference) to the space inside the mold then use very low fire.

6. Once the oil begins to sizzle, quickly spoon approximately 1 centimetres thick of the mixture from step 2.

7. Cover the top of the mold with a lid.

8. Once there’s scent of fried egg, gently lift the mold and set aside. The patties should already take the shape of the mold.

9. Carefully flip the patties to cook the underside.

10. Put the patties on a plate already covered with kitchen paper napkins (to absorb excess oil).

11. Eat with mayonnaise or tomato sauce (the second is ketchup in the USA).

It is possible to change the carrot with any vegetables of your choice. Feel free to experiment to your heart’s content. ^^

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Thanks for checking out this week’s

mini online cookbook. Come back in two

weeks to see what’s fresh out on the oven!

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- Mads -