Rice 3 ways
Rice is an easy side. There are a million varieties: brown, basmati, jasmine, sushi white, wild, red and more.
I use them all interchangeably with the exception of sushi rice that I use for sushi bowls, because I prefer the texture.
The rice cooker I use
I cook all my rice in a rice cooker: measure, add water, press a button and walk away. It turns out perfect every time.
Mexican rice
After the rice is fully cooked I turn it into a quick Mexican-style side.
- Season the hot rice with salt, pepper and mango chipotle seasoning plus Tex-Mex seasoning.
- Add 1 jar of your favourite salsa.
- Stir in corn niblets (as much as you like).
- Add black beans (quantity is your call).
- Mix everything together, put the cover back on the rice cooker and let it warm for about 10 minutes.
Sushi rice
My family favourite. I use this when we want sushi bowls or a more sticky rice texture.
For roughly 4 cups of cooked rice (adjust if you aren’t cooking for 6):
- 3 tablespoons sesame oil
- 3 tablespoons rice vinegar
- 1 tablespoon butter
- Salt and pepper to taste
- About 1/4 cup black sesame seeds
Mix everything together with the warm rice and enjoy.
Fried rice
Fried rice is easily a crowd pleaser. I cook my rice in the rice cooker and let it cool and dry a bit before frying.
- Dice and cook onions and whatever protein you have on hand (chicken, beef, pork, shrimp – up to you).
- When the meat is almost cooked, add whatever veggies you want.
- Remove the protein and veggies from the pan.
- Add oil to a hot wok, then add the rice.
- Season with salt, pepper, garlic powder and paprika.
- Mix together and let the rice crisp up, stirring occasionally.
In a separate bowl, whisk together 1/4 cup soya sauce, 1/4 cup honey, 1 clove crushed garlic and 1 tablespoon brown sugar.
Pour the sauce over the rice, add the cooked protein and veggies back in, heat through and serve.
Always taste and adjust the sauce and seasonings as needed. Top with nuts of your choice for extra texture if you like.
