Even Australians have heard of the Chipotle range of restaurants in the US, but many of us have never experienced its distinctive flavours before. Now we can replicate the restaurant quality rice at home with this recipe for their coriander-lime rice.
Tagged With rice
We Indians love our fermented food, from the crumbly steamed dhokla and fluffy white idlis, to the fried wadas and the flavourful kadhi. One of the staples, preferred in the southern part of the country but relished all over, is the humble dosa. This protein-rich crepe is made from a fermented batter of urad dal (split black gram) and rice.
Out of all the trash I've eaten, pineapple peels might be my favourite. Not only can you use them to make an ice cold glass of tea or a decidedly tropical infused gin, but it has come to my attention that there is yet another fantastic beverage this noble scrap can be used for: Chicha de arroz con piña.
I grew up with a standard, cheap rice cooker that my mum bought at a grocery store. Shopping for my own cooker as an adult, I was surprised at how many options there are to choose from and how expensive those options can be. Cooking rice is a pretty straightforward task, so what's with the super expensive cookers? Here's what I found.
You know that awkward moment in your fridge, when it still has food in it, but it's all 1/2-cup portions of various leftovers and like, one carrot? That moment is annoying, because you still have food that can and should be eaten, just nothing that fits together in a cohesive meal. Luckily, I have a dish for just this moment: Eggs and rice.
Hello, cats and kittens, and welcome back to the roller coaster of emotions known as Will It Sous Vide?, the column where I make whatever you want me to with my immersion circulator. This week I'm playing around with a certain grain I've been particularly curious about.
Rice cookers can make more than just rice, but they make rice really well. To up the flavour factor and make a super tasty, super easy dish using only your rice cooker, you just need to grab a tomato.
Food for when you're exercising is a whole product category these days. There are sticky sweet energy gels (every marathoner's frenemy), plus a variety of bars and chews that are pretty much all expensive and taste terrible. The book Feed Zone Portables has an alternative: Homemade, portable food that has the nutrition you need, while tasting great.