Parts of my plan that didn't quite come together with my chicken curry were the sides. I made basmati rice and sauteed lentils with butter, lemon juice, salt, pepper, and chopped cilantro.
I can't seem to get the hang of basmati rice. I rinse, I soak, I boil and simmer and it's either soft on the outside, hard inside or a pot full of mush. This time around it was only half mush. Is there a secret? I can cook Uncle Ben's properly, why not this?!
The lentils. I have officially given up on Unico products. Every time I buy a can of beans they are like a paste inside the can; very few keep their original shape and the taste isn't so great either. So, next time Unico beans are on sale for 89 cents a can, I will say 'no!'. And I must say, I haven't been too happy with the tomatoes either... always gritty and stringy.
I just bought a whole bunch cause they were super cheap. Oh well, I'll just have to use them up, anyway.
All of this doesn't really matter, because the curry was so good. I can't wait to test more!
Wednesday, 13 May 2009
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I cook basmati at least once a week. I use 2 1/4 parts water to rice, dont wash or soak, boil water, add rice while still on high.
ReplyDeleteLet it come to a boil again, reduce heat to simmer for 8 minutes, then turn off stove and let stand on burner for a few minutes. Sample, as it will continue cooking.
Rinse thoroughly in collander, let drain then use.
If you soak first, it wd need less time and water.
Anne is the real rice expert. So ask her too.