(Sorry about the newsletter being one day late this week! It was my brother's bachelor party this weekend, and I wasn't able to get the newsletter out yesterday morning. Thanks for being understanding. And the best. Yeah, y'all are the best!)
Rice is the perfect side dish. But letās be honest with ourselves. It can be a little bland. And sometimes thatās okay! You want a simple bowl of rice to contrast a rich curry. And you wouldnāt want the rice to overpower fresh, buttery, raw salmon. š£ But sometimes we want more.
Use rice to sneak extra flavor into a meal. Whether itās in a burrito, served as a pilaf on the side, or the base for stir fry, rice makes a difference in what you taste. So go against the grain. š
Letās talk about making the rice less boring.
But please donāt put rice in your toaster people! š Instead, toast it in a pan. Whenever you apply direct heat, you add flavor. And that principle applies to rice too.
Instead of combining rice and water in a pot, first, add a bit of fat to the pan along with your rice. I like to start with a cold pan here. It will help make sure some of the grains donāt accidentally burn. Because a grain is such a terrible thing to waste. š§ š„
As the pan heats up, stir the rice frequently. You want to make sure all the grains are coated in fat and cook evenly. The rice will start to turn slightly translucent on the ends when itās done. But more importantly, youāll smell a nutty aroma. Once you smell that, your rice is ready for the liquid.
You can give your rice more flavor byā¦adding flavorful ingredients! Pretty straightforward, right? We arenāt sending people into outer space, folks! šš§āššŖ
An aromatic base gives you a strong foundation of flavor for your rice. So how do you build an aromatic base? Start by sweating aromatic vegetablesāsweating is cooking without browningābefore you toast your rice. Think onions, shallots, celery, carrots, tomatoes, peppers, ginger, garlic, or whatever else you got.
To take it to the next level, brown some tomato paste after your rice is almost fully toasted! The paste adds umami, depth, and some tomato flavor to the rice. Tomato paste is my secret ingredient for flavorful Mexican rice.
But donāt stop there. Continue to build that base with sturdy herbs and citrus peels! Cilantro stems, bay leaves, thyme, and rosemary will all incorporate flavor into your rice as it cooks. Long, wide strips of lemon or lime peel will add brightness. And unlike the zest you get from a Microplane, strips of the peel will hold up well as the rice cooks.
Once youāve got your base ready, you can add your liquid.
This is a bit of a no-brainer too. Cooking with a flavorful liquid creates flavorful rice. Using a good stock is the first thing to tryāyouāll taste the stock so make sure itās a good one! But donāt limit yourself to just stock.
I love to cook rice in coconut milk. It adds a subtle creaminess, nuttiness, and sweetness to the rice. I use the same amount of liquid I would normally, but I replace about half the water with coconut milk. You can use all coconut milk, but it will make the rice much richer and heavier. I recommend using coconut milk in the can for the thicker, creamier consistency. And Iād avoid using coconut cream unless you were cutting it with a good amount of water. Or go all-in on the coconut cream and make piƱa colada rice! š¹š
Another option is to cook the rice in a salsa-like liquid. Try blending juicy tomatoes, garlic, cilantro, and jalapeƱos with water. Then use that as your cooking liquid. The rice will absorb all those flavors!
Lastly, donāt forget the salt! Just like cooking pasta, if you want the rice to be flavored on the inside, add a good pinch of salt when you add the liquid.
Once your rice is done cooking and rests for about 5-10 minutes, look at incorporating a few bonus ingredients.
For extra herbaceous rice, finely dice herbs and add them to melted butter or olive oil while the rice cooks. The fat will bring out more flavor from the herbs and help carry that flavor throughout the rice. You simply stir that herb and fat mixture in right before serving.
Or instead of cooking with a flavorful liquid, try adding it at the end. Start by using a little less liquid when you cook the riceāthis makes sure the rice doesnāt end up too wet. While the rice cooks, blend cilantro, a touch of water, scallions, jalapeƱos, and oil. Or whatever flavor combo that sounds good to you! Once the rice is done cooking, add your flavor smoothie. Then let the rice sit so it has time to absorb the liquid.
There are also other simple add-ins. Nuts add crunch. Peas add sweetness. Citrus zest and juice add a strong citrus flavor when added at the end. Even sushi rice is flavored with a little bit of sugar and rice vinegar after it's done cooking. š
Just because you have the four techniques above, it doesnāt mean you should do all four every time you make rice.
When thinking about which technique to choose, consider the main dish. Here are two examples.
So when you think of flavoring your rice, think about what the meal is missing. Does it need some creaminess? Some brightness? Are there certain flavors you'd love to work in? Go with what sounds good! You got this!
So many cultures around the world have rice as a staple at the dinner table. And that's because of its versatility. If you find rice at your table often, switch it up. Itās a blank canvas. So start painting! š§āšØ
Luciano šØāš³
P.S. Next week is Salt Sear Savorās birthday! It will be a full year that I've been sending out these emails. I've got something new that I want to share with all of you. So make sure you tune in!
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