Fallen Souffle

So I have decided to try some new things to perk up the blog and keep some reading material available. Sadly, I don’t have time to cook a complete meal each night so I thought I would write about other food topics during the week. One thing I want to try is highlighting different ingredients each week, this way I am challenged to try new things with normal items.

My new favorite side dish is rice. Yes, simple white rice. I especially like Jasmine rice for it’s texture and flavor. Evan has never been a fan of rice until I cooked it in chicken broth. Now we all know that rice absorbs alot of liquid (the normal ratio is 1 cup of rice to 1 1/2 cups of liquid) and good quality packaged chicken broth can be pricey. So I make a basic chicken broth when we have a whole chicken for dinner. Simply place the bones in a large pot, cover the bones in water, add in whatever veggies you have (onions, carrots, celery, green peppers, herbs etc) some salt and pepper and bring to a boil. Lower to a simmer and forget about it for an hour or so. Allow broth to cool then strain and store in a spaghetti jar or plastic container. Keep the broth in the fridge until you want to make some rice. I like to use chicken broth because I find I use less butter and salt in the final product.

To make perfect rice everytime, begin by rinsing the rice until the water runs clear. This produces a fluffier rice by removing excess starch. The basic ratio is 1½ cups of water for every 1 cup of rice. Bring the water to the boil in a saucepan. Stir in the rice and keep stirring until the water returns to the boil. Cover the pot with a tight-fitting lid, reduce the heat to very low, and simmer gently for 15 minutes. Don’t lift the lid during cooking or the steam will be released. When you’re ready to serve, remove the lid and fluff up the rice with a fork. 1 cup of dry rice makes about 3 cups of cooked rice.

I tend to make rice the night before I plan to use it, this way Evan can get a jump start on dinner. I also make more then I plan to use because it is easy to reheat and use in wraps for lunch or a quick stir fry.

Rice also freezes really well. Make a double batch and allow it to cool completely, the best way to do this is to spread it out on a baking sheet after it has been cooked. Once cool to the touch, package it in a ziploc bag and make sure all the air is out. Just remember to take it out the night before to thaw, you can reheat it in the microwave or on the stove with a bit of water.

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