Rice: an ongoing love affair.
When I first tried making risotto in my magic rice cooker, I only tried it with basmati once. The effect was basically flavoured basmati rice, but it didn’t go all sticky and gorgeous in that lovely risotto way, staying as very separate grains, so I stuck to good old gloopy arborio.
But I recently came to the discovery that basmati risotto - or, to be more exact, basmati cooked in vegetable stock, is a wonderful, wonderful thing. It’s particularly wonderful if I throw in a few handfuls of frozen vegetables (peas, corn, beans). It makes a remarkably easy lunch, and is especially yummy with grated cheese and tinned smoked mussels stirred in.
But the last couple of nights, I have discovered that this basmati risotto (need a new name - basmotto?) is especially, especially good if I stirfry some meat strips (pork last night, beef tonight) with ginger, garlic, soy sauce and honey (ok, tonight I used maple syrup instead) and then throw the basmotto into the frying pan, stir it all around, and serve.
Yum! The Man of the House loves it, and Little Miss licks her plate clean. The only problem is that it tastes so good, we ate it all, so there’s none for lunch tomorrow.
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