Rice

I’ve been trying to decide what my favorite starch is. It’s an odd question, I know. If I asked a friend their favorite starch, I don’t think they would know what I was talking about. What I mean is, between things like bread, pasta, rice, potatoes, corn, and other grains, which is your favorite? I’m inclined to be a tool and say something like “Quinoa!” “Polenta!” But I think really it’s rice.

A number of considerations went in to the decision to call rice the favorite. The ultimate starch would have to be something that is recognizable as a plant product. Pasta is lovely, but homogenous mass and perfect little shapes always seem to be more “food product” than just “food”. This also rules out bread. Not that there is anything wrong with bread or pasta, but making a sandwich or pasta dish feels more like assembling than cooking. The Perfect Starch should not require mixing into dough, extruding from a machine, and then boiling in water. Potatoes take the lead in this respect- a starch that is literally dug up and ready to cook and eat. For this fact, and because the title includes the sweet potato (OMG I love sweet potatoes) potatoes are a close second to rice

I can’t think of any other ingredient that is so prevalent in so many very different cuisines. I mean, what other intersection is there between, say, South American food and Japanese? My favorite starch would have to be versatile as well. While pasta is always pasta, rice can be a creamy risotto, a sushi roll, paella or pilaf. It’s ideal for the most important use of starch- soaking up some delicious sauce. Hell, you can even make dessert out of it.

To be fair, white rice is not a nutritional powerhouse, or even equivalent to some more exotic whole grains. But brown rice is a perfectly fine substitute much of the time, and has a nice helping of nutrients and fiber. Don’t be put off by the longer cooking time. It’s not a race. And that stuff cooks itself, it’s as much work as ordering a pizza and waiting 40 minutes for it to be delivered. And please, please, never get this ready-rice crap. It cooks in 2 minutes in the microwave because it’s been stripped of every last bit of fiber or plant-like material. But rice, even the fluffy white kind, when combined with beans as a complete protein, like meat.

I’ve recently gotten really into the “pilaf” method of cooking rice where the rice is sautéed in some oil till it’s almost golden, and then cooked in something besides water, and then tossed with a vegetable or legume. This sauteeing slows the absorption of liquid, so the rice grains keep their shape. With the exception of the cilantro in the Green Rice, these all have the benefit of being "pantry dishes"- no fresh ingredients necessary

Red Rice

2 cloves garlic

½ white onion

2 Tbs olive oil

1 cup basmati rice

14 oz can whole tomatoes

Chili powder or hot sauce to taste

½ of a 1 lb bag of carrots, peas, and corn mixture

Puree canned tomatoes with garlic and onion, and add water to equal 2 cups of liquid. This is easiest with a stick blender. If you don’t have one, you should think about getting one, but in the meantime a blender or food processor is fine. If, like me, you have a stick blender but not a dishwasher, you can blend the tomatoes in the can. You’re welcome. Heat oil in saucepan with a good lid. Nonstick is good. When oil is hot (hot as in water sizzles when it’s dropped in, not hot like shimmering like when you pan sear fish) add the rice and saute, stirring, about 3-5 minutes. This cooks the outer shell of the grain so that it doesn’t absorb liquid as quickly later on. The bubbling sound will be different after you’ve done this long enough. Less hissy, more snap-crackle-pop.

Add the tomato mixture. (If you’re using the in-the-can method of blending, you can add half the tomato stuff, then blend the other half with the garlic, onion, and ¼ cup of water and chili powder or hot sauce.) Cook, with the lid on, till the liquid is almost all absorbed. If all the liquid is absorbed and you taste a grain and it could stand to cook for longer, add more water.

Turn off heat and stir in as much of the veggie mix as you’d like. I like about 1/3 of the 1 lb bag. Let it sit for a few minutes so the frozen veggies are heated through. Ooh look how pretty.

You can use just peas if you want. I’d like to try it with corn and lima beans sometime. Adding shredded chicken makes in a meal, or you could add beans.

Green Rice

2 cloves garlic

½ small white onion

½ lb package frozen spinach, thawed

¼ cup cilantro, loosely packed

1 ½ cups chicken or vegetable stock

2 Tbs oil

1 cup basmati rice

Puree garlic, onion, spinach, cilantro and chicken broth in food processor. Heat oil in saucepan that has a good lid. Nonstick is good. When oil is hot (hot as in water sizzles when it’s dropped in, not hot like shimmering like when you pan sear fish) add the rice and saute till golden, stirring, about 3-5 minutes. Add spinach mixture and cook, covered, until liquid is absorbed, checking to make sure rice is cooked though.

Yellow Rice

½ teaspoon turmeric

1 tsp cumin

2 Tbs oil

1 cup rice

2 cups chicken stock, vegetable stock or water

Any combination of peas, black beans, diced roasted red peppers

Heat oil and spices till oil is hot. Add rice and sauté. Add stock or water and cover, cooking on medium heat till liquid is absorbed. Toss with peas, black beans and/or red pepper.