Are you tired of white rice? We understand you. There’s nothing better than well-seasoned rice, and here’s how to do it for exquisite flavors.
Rice is undoubtedly an all-purpose food. Here in all the gastronomies of the worldit accompanies dishes with accuracy and simplicity. There are many kinds, suitable for risottos, sushi, salads, meats in sauce or vegetable curries.
Cheap, versatile and generous, So many of us like to cook it at home. However, you have to admit it. If rice were to have a defect, it would undeniably be his lack of personality.
Indeed, even if it leaves the right space for other foods to express themselves, white rice can sometimes be criticized for being a bit dull and lacking in flavor. So, how can you restore your reputation without changing your culinary essence?
Just know flavor the rice! In autumn, with the return of comforting recipes, it is a must. But how really give taste and fragrance to this ingredient eaten in the four corners of the globe?
The classic method for adding flavor to rice
While some people don’t ask themselves the question and simply eat white rice, in reality, the first instinct when preparing this ingredient is to think about its seasoning. When the rice is cooking, you have plenty of time to think about it
For example, you can prepare a mixture of spices : a little Provence herbs, paprika, granulated garlic, pepper and salt will, for example, constitute a very good base. But you can adapt it or vary it depending on the dish you are preparing. You can also add fat, like butter or oil. But there is an even more effective technique for completely flavoring rice.
The technique that will allow you to intensely flavor the rice
In fact, to truly elevate your rice to the next level of flavor, you must act as soon as it is cooked. Our advice? Use aromatics to add directly to the rice cooking water. The water becomes fragrant and then allows the rice to swell, giving it a scent. soft, subtle and tasty.
For this, you can use cardamom, curry, saffron, peppers, thyme, bay leaf, rosemary and even mustard or coriander seeds. Don’t impose any limits on yourself and do experiments to adapt according to your preparations of the moment and the season.
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Cooking editor
Coming from a background in digital publishing, I love sharing with Marmiton readers cooking tips, sometimes unusual, but also ways to use everything in your ingredients to…
