Simple Citrus Pepper Rice
Dec. 5th, 2010 03:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
perzephone
Just in case:
My super-simple Citrus Pepper Rice
2 cups uncooked Rice, whatever kind you use - white, brown, jasmine, Texmani. I like sticky rice, so I don't rinse it much before cooking, just enough to check for rocks & bugs. If you like fluffier rice, rinse it, soak it, rinse it, drain it thoroughly.
Half & half chicken broth & water to cook said rice according to its individual cooking needs, w/a little salt.
2 decent-sized green bell peppers (aka capsicums), diced
1 decent-sized red bell pepper, diced
Shredded carrots, about 1 cup or so, more if you're making more rice
1/2 tsp. fresh grated ginger or powdered ginger to taste preferences - I like my rice a little zingy.
1/4 tsp. powdered nutmeg (or 1/8 tsp. fresh grated nutmeg)
Juice of 1/4 medium lemon & 1/2 medium orange
Finely chopped green pepper, about 2 - 3 stalks
I use a rice cooker, so my broth/water, salt, grated carrots & rice all go in the pot at the same time. If you're doing it on the stove top, I think you have to boil the broth/water & then add the rice, so I'd put the carrots in the broth/water & bring to a boil. Shredded carrots don't get mushy/overcooked easily.
When about half of the liquid has been absorbed by the rice, add the diced peppers. You can sauté the peppers first in a little oil if desired.
When most of the liquid has been absorbed by the rice, add the lemon & orange juice, ginger, nutmeg & green onions. Taste & see if you need more ginger.
Let the rice sit off-heat or 'rest' for 5 - 30 min, depending on individual texture preferences.
Nom!
My super-simple Citrus Pepper Rice
2 cups uncooked Rice, whatever kind you use - white, brown, jasmine, Texmani. I like sticky rice, so I don't rinse it much before cooking, just enough to check for rocks & bugs. If you like fluffier rice, rinse it, soak it, rinse it, drain it thoroughly.
Half & half chicken broth & water to cook said rice according to its individual cooking needs, w/a little salt.
2 decent-sized green bell peppers (aka capsicums), diced
1 decent-sized red bell pepper, diced
Shredded carrots, about 1 cup or so, more if you're making more rice
1/2 tsp. fresh grated ginger or powdered ginger to taste preferences - I like my rice a little zingy.
1/4 tsp. powdered nutmeg (or 1/8 tsp. fresh grated nutmeg)
Juice of 1/4 medium lemon & 1/2 medium orange
Finely chopped green pepper, about 2 - 3 stalks
I use a rice cooker, so my broth/water, salt, grated carrots & rice all go in the pot at the same time. If you're doing it on the stove top, I think you have to boil the broth/water & then add the rice, so I'd put the carrots in the broth/water & bring to a boil. Shredded carrots don't get mushy/overcooked easily.
When about half of the liquid has been absorbed by the rice, add the diced peppers. You can sauté the peppers first in a little oil if desired.
When most of the liquid has been absorbed by the rice, add the lemon & orange juice, ginger, nutmeg & green onions. Taste & see if you need more ginger.
Let the rice sit off-heat or 'rest' for 5 - 30 min, depending on individual texture preferences.
Nom!
no subject
Date: 2010-12-06 12:22 am (UTC)