An Alternative Way to Cook Rice!

Rice always seemed the easiest side dish to make, but sometimes things can go wrong when cooking it. So I was not surprised when my friend Ilene asked me how I cook rice.

An Almost Day Off from Cooking

Sometimes I can’t face making a complicated dinner.  During these past few months of stress, I have turned more and more to beans.  My food storage area is well stocked with cans of just about every kind of bean available. 

Mom Money-Saving Tip 106

Shrimp Risotto

Shrimp can be an expensive ingredient, so consider slicing them in half lengthwise.  That way you seemingly double the amount of shrimp you are using.  This trick works especially well with large shrimp.  Cut them after they’re cooked, rather than when they are raw, if possible, because it’s easier.

                                                         
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Using Up Wine

Boeuf Bourguignon 

Back in the Dark Ages when I was teaching myself to cook, I stumbled on a recipe that called for a cup of wine.  Innocent that I was, I went to my local Bohack, a now defunct New York grocery chain, and consulted with one of the checkout clerks.  She told me what aisle had cooking wine. 

Question for Mom

I bought too much prosciutto to make your Prosciutto Panini Sandwich and I don’t know what to do with the leftovers.  Do you have any suggestions? –Fred F.

Funny. I had the same problem. I tore a few slices of prosciutto into 1- or 2-inch pieces and added them to a Shrimp Risotto and cooked the mixture for

Basmati Rice: What Is It and How Do I Cook It?

Before Indian food became popular in the U.S., basmati rice was hard to find except in Indian specialty stores.  Now in California, at least, it’s available everywhere.  It’s more expensive than long-grain American rice.  A grain of basmati rice is a little longer and skinnier than long-grain American rice and, to me, tastes better.

What’s special about basmati rice?  Some rice tastes blah when it’s not covered with sauce.  Basmati rice has a slight nutty flavor and can be served as a plain side dish. However, it also goes well with sauces and is commonly requested in Indian recipes.

A New Way to Cook Arborio Rice

Standing at the stove and stirring Arborio rice while everyone else is chatting is one reason a lot of people avoid making Risotto.  Most types of rice can cook by themselves, but I’ve always been told that because Arborio rice has so much starch in it, you’ve got to keep stirring until it has finished cooking.

I’m happy to report

Question for Mom

Some recipes tell you to “cover the pot or casserole during cooking.”  Others say, “Do not cover.”  And some don’t say anything about covering or not covering.  Did the recipe writer just forget to say what to do, or does no mention of covering mean “do not cover?”  I’m confused. –Deirdre K.

I sometimes get confused too.  Why do I cover Lasagna when it’s baking but not Eggplant Parmesan?  Here’s my reasoning: 

Leftover Lamb

I came to roasting a leg of lamb quite late in my cooking life.  Mainly I was worried that I wouldn’t be able to carve it properly. Unlike a prime rib of beef, which has one big bone, a leg of lamb has 2 major bones that present themselves at odd angles.  Most recipes make a big deal out of how to carve this cut without making a fool of yourself.

Since a leg of lamb is expensive, it was highly unlikely that I would ever buy one just for Bart and me.  There would be way too much meat for the two of us.  What would I do with the leftovers?

Getting Everything on the Table at Once

Stir-Fried Rice

Lots of people think cooking is hard, but the real challenge is getting everything on the table at once.  The simplest approach is a picnic.  If everything is served cold, a lot of last-minute juggling is not required.  Just take the food out of the basket – or refrigerator – and spread it out on the tablecloth.  If you want, you can spend days preparing.  But you won’t be exhausted when it’s time to eat.

However, most diners want their meal to be served hot, and that takes planning.

Dinner for One

Salmon and Asparagus Risotto

There are at least three ways to look at the idea of cooking just for yourself.

1) It could be such a nuisance that you get a takeout meal and forget about cooking altogether. 

2) You could treat yourself to your favorite dish.

3) You could try something new that you think you’d like but hesitate to feed someone else in case it doesn’t turn out well.

I used to choose option 2 because that was the only way I ever got to eat Spaghetti with Garlic Sauce or Fried Eggs on Toast, two of my favorites. 

Question for Mom

I recently bought a 5-pound bag of short-grain white rice and cooked some for dinner.  It turned out incredibly sticky.  What am I doing wrong? –Nevin G

Short-grain rice is covered in starch, which causes it to be sticky after it’s cooked.  Some stickiness is good if you’re using chopsticks.  But too much stickiness is unappetizing.  Here’s a solution.

Fill a large pot with water and begin heating over high heat.

While it is coming to a boil, take 1 cup of the raw rice, put it in a sieve and run cold water over it to wash away some of the starch.  Continue until the water runs clear.

When the large pot of water begins to boil, toss in the rice and cook for about 15 minutes uncovered.  Test to see if it has softened enough.  If yes, drain the rice, put it in a bowl and serve.  If it is too chewy, cook another minute or two and test again.  Drain and serve.

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Who Says Rice Is Boring?

Dinner Party Rice

Actually, me.  And it is boring the way I tend to make it.  Water – rice – boil - eat – reheat or make Fried Rice with the leftovers.  It’s simple.  It’s easy.  It’s bland.  It goes with just about anything except pizza or pasta.

I changed my mind about rice after my friend Grace, who’s from South America, served me her Dinner Party Rice.  Not only is her rice pretty to look at but also it tastes better than the average bowl of rice.

Cooking with Leftovers in Mind

Mom's Paella

If I’m not madly rushing to get dinner on the table with one of my quick entrees, I try to think ahead.  A large chicken, leg of lamb, pork roast or beef pot roast will provide at least 3 or maybe 4 extra meals, especially if there are just 2 or 3 of us eating.  A tray of lasagna should last for a week.

Gumbo and Garlic Bread

Normally I would think twice before recommending a mix.  However, after my whole family loved the soup that was based on a box of Zatarain's Gumbo Mix, I feel comfortable mentioning it.  We even fought over the leftovers, and that is unheard of in our house.

Mom Cooking Tip 118

If you have a small bit of leftover rice, need more and don’t want to go to the trouble of waiting for more rice to cook, try this:  add 1/2 cup dried instant couscous and 1/2 cup boiling water to a bowl containing the leftover rice.  Cover and let sit for 5 minutes, or until the couscous plumps up.  You will have an unusual-looking but basic side dish.

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Ingredients Hiding in Plain Sight

Right now my refrigerator is stuffed with food that doesn’t quite add up to dinner: a slice of mushroom pizza, at least one cup of cottage cheese, a huge pan of rice left over from a business meeting, some mushrooms, 2 bell peppers + the usual block of cheddar cheese and several dozen eggs.

I really should pop out to the store or find something in my freezer, but I want to clear out the fridge shelves first.  What can I make from these ingredients?  Click on the links below for the three recipes.

Does It Taste Better If It Has a Fancy Name?

If you saw a dish called Rice and Peas on a restaurant menu, would you order it?  If it were me, I’d say, “Why would I pay good money for this dish when I could make it tomorrow with my eyes shut?”

But what if it were called Risi Bisi or Risi e Bisi?  I might be intrigued enough to order it.  I like Italian food so Risi (rice) e (and) Bisi (peas) could be a thrilling discovery.  Maybe I’d be convinced that it contained some special ingredient that justified the price.

Question for Mom

Mushroom Risotto

I like serving risotto for company, but I hate having to spend so much time in the kitchen preparing it once guests have arrived.  Any suggestions? –Julie R.

Traditionally risotto, which is an Italian rice dish, is prepared just before serving.  If it sits around and is then reheated, it can turn into a gelatinous mass.  But there is a trick to avoid that lengthy last-minute time in the kitchen. 

Make most of the risotto in advance.  You can cook it two-thirds of the way through and then stop.  About 10 minutes before you plan to serve, continue preparing it.  The boiling stock you will be adding will prompt the risotto to resume cooking.

Here’s a Mushroom Risotto recipe with the cooking twist. 

Turning Leftovers into New Dishes

Chinese Fried Rice

I feel guilty if I throw away leftovers—unless they have a suspicious green tinge.  Luckily I don’t mind eating the same thing a few nights in a row.  I feel like I’m on kitchen vacation.

Unfortunately, Bart doesn’t share this view.  If he liked what I made originally, he will drum up some enthusiasm when he sees it on his plate on Day #2.  But there’s no way he will eagerly lap it up on Day #3.