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October 16, 2006
The most aromatic brown basmati rice

[one bento tier with Indian butter chicken, aromatic brown jasmine rice, and broccolini; second bento tier with chocolate kitten and fresh fruit]

Top: Indian butter chicken; aromatic brown basmati rice with tomato flower, wok-fried broccolini
Bottom: chocolate truffle kitten, fresh honeyed fruit (mission figs, raspberries, strawberries, and kiwi)


A delicious and quick bento today. The butter chicken is courtesy of Whole Foods -- I believe it is gluten-free (as Whole Foods is good about listing allergens in the ingredients list), but am not absolutely positive (as the package is not marked GF). We've learned that the hubs does not have celiac disease, but he will be gluten-sensitive until he completes his treatment and his digestive system is healed. As a result, we're still eating GF, but I am less paranoid about foods that are not specifically marked GF. As long as there are no obvious culprits in the ingredients list, the hubs doesn't seem to have any trouble.

The butter chicken came with white basmati rice, but I subbed it out with some of the most aromatic brown basmati rice ever. You must try it! I mixed all the ingredients in the rice cooker pot last night and set it on timer for this morning. It was wonderful to wake up to the cardamom-cinnamony smell filling the house. =^.^=

AROMATIC BROWN BASMATI RICE
Ingredients*
1 cup uncooked brown basmati rice (I like Lundberg Farms)
2 cups water
1 tbsp butter
1 stick cinnamon
3 cardamom pods


Steps
  1. Place rice into rice cooker bowl and add the 2 cups of water. Note the water level in the pot. Then gently swish the rice with your hand to clean it and drain. Swish again with fresh water and drain.
  2. Place drained rice into the rice cooker pot and add fresh water up to the level you noted in the previous step. Dry the outside of the pot and place it in the rice cooker. Add the butter, cinnamon, and cardamom pods. Close the lid of the cooker, set to the rice cooker to the brown rice cycle and hit thestart button.
  3. Once the cooking cycle is complete, let the rice sit for 10 minutes. Then open the lid, remove the cinnamon and cardamom pods, then fluff with a rice paddle.
  4. (This recipe also can be prepared on the stove using the same rice to water ratio.)
*Use gluten-free products.
© Cooking Cute

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