Cooking School: RicePosted by in Food
Is it me or have the last few cooking school segments been really, really basic? The one about poaching and now rice? There must be people who don’t know how to cook rice, but aren’t those the people that just buy Minute Rice?Anyway, Wednesday on the Martha Stewart Show, Martha and Sarah Carey showed us three ways to make rice – absorption, rice pilaf and risotto.
I always use a steamer to cook my rice. It’s a Black and Decker multi-purpose steamer that I also steam vegetables in. It takes longer than a rice cooker – I would say about 45 minutes. I normally make only brown rice.
I did appreciate seeing Martha and Sarah make risotto. I love risotto and it made me crave it. I have this fabulous recipe that includes roasted butter squash, pancetta, and fontina cheese. It’s so good, I swear, I could roll in it.
I didn’t have any butternut squash hanging around, so I made a mushroom and broccoli risotto. First you start with cooking some onions in oil, then you add the rice and cook that until it makes a popping sound. Then you gradually add the broth and stir until your arm falls off. I admit I do not stand there and stir constantly. I will dump in some broth, mix it up and work on something else and come back to it. I also do not use 100% broth. I like to use some water. I think it can be almost too rich if you use just broth.
At the end, I added in butter, salt and pepper, parmesan cheese (oh yes!) and cooked mushrooms and broccoli. This was delicious.
I am not a big fan of rice pilaf. I think it’s boring. I would rather have plain rice with butter and salt.
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