BUZZ, WRONG... at least in our house that is wrong. I now bring my water to a boil and don't turn the heat down right away and cook my rice for much longer... sometimes it is so stuck to the pot I am not sure it will come out... but it does. My husband likes his rice crunchy... so cooking it longer will make it crunchy. Once the rice is cooked, I now turn the heat down and keep on cooking my rice. Then about 5 minutes before I serve it, I turn the heat off and by magic the rice comes right out of the pot. I do take the stuff that was stuck to the side and serve it to my husband. I am no so much partial to crunchy rice.. it is OK but a full plate of it no.
We do have rice often in our house and that is also one of my staples in the fridge. I also learnt that reheating it in the microwave is also a big WRONG... but I still do it. The right way to do it is put it back in the pot with a small amount of water and reboil it. One of the ways we do eat rice is with chicken soup... A plate full of rice, a bowl full of soup... What could go wrong.
Chicken Soup and Rice
|Chicken soup and rice.|
Water - about 4 -5 cups
1 tbsp ginger garlic paste
1 tbsp tomato paste or 1 small can tomato sauce
1 large tomato
1 clove garlic
1 tbsp ginger
1 tbsp anise
1 tsp kele (an african spice) - this can be skipped if you don't have it
1 chicken maggi cube
1 tbsp maggi liquid seasoning
hot pepper to taste
Cut up stewing chicken into small pieces, place in pot with water to cover, ginger garlic paste, 1 tbsp salt and small amount of sliced onions. Bring to a boil and then simmer for 1 -2 hours until chicken is tender. Once chicken is tender add more water to equal 4- 5 cups of water. Add 1 tbsp on tomato paste or 1 small can of tomato sauce. ( I prefer tomato paste but if you are out, tomato sauce will work). If you want a darker broth add more tomato paste. Bring to boil and simmer for about 10 minutes. Grind tomato and garlic and place in pot. Add seasonings - ginger, anise, kele, maggi cube and liquid seasoning and hot pepper. Add more salt to taste. Simmer for about 1/2 hour. Prior to serving add more thinly sliced onions to taste.
|chicken defrosting in water...|
|Spices - this is double the amount used|
|ingredients in the pot|
|giving the pot a stir|
|Simmering the soup......|