The Great Spiced Rice Experiments

Starting off with about 1.5 cups (1 envelope) of cooked TJ's instant MW
brown rice:

Stage 1: 1/4 tsp. of white pepper.
Very nice

Stage 2: 1/4 tsp. of garlic powder.
Still improved

Stage 3: 1/2 tsp. of dried basil.
A little strong. Just a pinch next trial.

Stage 4: Tabasco. 5 or 6 dots.
Overkill. New heat recipe??? WHOA! I'm dyin'! :O

No further testing this morning!

Andy :O

In article , Andy q wrote:

The Great Spiced Rice Experiments

Starting off with about 1.5 cups (1 envelope) of cooked TJ's instant MW
brown rice:

Stage 1: 1/4 tsp. of white pepper.
Very nice

Stage 2: 1/4 tsp. of garlic powder.
Still improved

Stage 3: 1/2 tsp. of dried basil.
A little strong. Just a pinch next trial.

Stage 4: Tabasco. 5 or 6 dots.
Overkill. New heat recipe??? WHOA! I'm dyin'! :O

No further testing this morning!

Andy :O

A scant pinch of cayanne would be better than tobasco imho, but leave
out the basil. Mexican oregano perhaps.

IMHO basil does not go with hot sauce!

Onion powder
scant pinch of cumin
1/4 tsp cocoa powder

I guess it depends on what you were going for. :-)
The above sounds like mexican rice.

I generally prefer chinese:

Oyster and soy sauce mixed 50/50
Fresh grated ginger
garlic powder or fresh pressed garlic cloves
minced shallot

whole small cocktail shrimp

snow peas

quail eggs (whole, hard boiled or canned in water)

whole baby corn

Straw mushrooms or fresh sliced mushrooms
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Andy wrote:
The Great Spiced Rice Experiments



If you want the perfect seasoning for rice pick up some furikake the
next time you are in an Asian market. It comes in various combinations.

http://www.quickspice.com/cgi-bin/So...html?E+scstore

It also works well on noodles and one friend sprinkles it on popcorn.

George said...

Andy wrote:
The Great Spiced Rice Experiments



If you want the perfect seasoning for rice pick up some furikake the
next time you are in an Asian market. It comes in various combinations.

http://www.quickspice.com/cgi-bin/So...nesefoodfurika
ke.shtml?E+scstore

It also works well on noodles and one friend sprinkles it on popcorn.


George,

Thanks but at the same time, GOOD GRIEF!

All those varieties of the same base spice!?? Geez...

Too bad they don't have a "packet" sampler of all the varieties.

I bookmarked it.

All the best,

Andy

Omelet said...

In article , Andy q wrote:

The Great Spiced Rice Experiments

Starting off with about 1.5 cups (1 envelope) of cooked TJ's instant MW
brown rice:

Stage 1: 1/4 tsp. of white pepper.
Very nice

Stage 2: 1/4 tsp. of garlic powder.
Still improved

Stage 3: 1/2 tsp. of dried basil.
A little strong. Just a pinch next trial.

Stage 4: Tabasco. 5 or 6 dots.
Overkill. New heat recipe??? WHOA! I'm dyin'! :O

No further testing this morning!

Andy :O

A scant pinch of cayanne would be better than tobasco imho, but leave
out the basil. Mexican oregano perhaps.

IMHO basil does not go with hot sauce!

Onion powder
scant pinch of cumin
1/4 tsp cocoa powder

I guess it depends on what you were going for. :-)
The above sounds like mexican rice.

I generally prefer chinese:

Oyster and soy sauce mixed 50/50
Fresh grated ginger
garlic powder or fresh pressed garlic cloves
minced shallot

whole small cocktail shrimp

snow peas

quail eggs (whole, hard boiled or canned in water)

whole baby corn

Straw mushrooms or fresh sliced mushrooms


Om,

I'll report back on your recommendations after further experimentation.

Not certain about cumin or cocoa powder. May set aside a few tablespoons
for those experiments!

Yesterday's experiments were compounded. Some scientist, huh?

It's only just begun.

Can it get any more silly than this?

{hugs}

Andy

In article , Andy q wrote:

Om,

I'll report back on your recommendations after further experimentation.

Not certain about cumin or cocoa powder. May set aside a few tablespoons
for those experiments!

Cocoa and capsicum are a match made in heaven in appropriate amounts.
(imho) I'm not a real cumin fan, but it, to me, is a must in mexican
recipes. Again in very small amounts! G


Yesterday's experiments were compounded. Some scientist, huh?

Rice is a delightfully bland canvas for spice experiments? lol


It's only just begun.

Can it get any more silly than this?

That's the fun of it! ;-)


{hugs}

Andy

{hugs} back atcha!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Andy q wrote:
Stage 4: Tabasco. 5 or 6 dots.
Overkill. New heat recipe??? WHOA! I'm dyin'! :O

Was that 5 or 6 squirts on a single forkful?

Regardless, straight tabasco just makes me want
to have something spicy instead...

--Blair

Andy q wrote:
All those varieties of the same base spice!?? Geez...

They all looked different. Most were "something and sesame seeds"
but the last was "salmon and cod roe".

--Blair

Blair P. Houghton said...

Andy q wrote:
Stage 4: Tabasco. 5 or 6 dots.
Overkill. New heat recipe??? WHOA! I'm dyin'! :O

Was that 5 or 6 squirts on a single forkful?

Oh, NO.... no, no, no. Geez... it was added to most of the 1.5 cups.


Regardless, straight tabasco just makes me want
to have something spicy instead...

--Blair


Blair,

Maybe it had something to do with it being a fresh bottle?! I used to top
off my Sunday brunch omelet with more drops than that and it wasn't nearly
THAT hot! It's the original variety, btw, I double-checked!

Andy

Blair P. Houghton said...

Andy q wrote:
All those varieties of the same base spice!?? Geez...

They all looked different. Most were "something and sesame seeds"
but the last was "salmon and cod roe".

--Blair


Right. How would you choose?!?

Andy

Andy wrote:
Blair P. Houghton said...

Andy q wrote:
All those varieties of the same base spice!?? Geez...
They all looked different. Most were "something and sesame seeds"
but the last was "salmon and cod roe".

--Blair


Right. How would you choose?!?

Andy

There is quite a bit of variation there. I would look at the labels and
if I found an ingredient I didn't like I would move on to the next jar.
I like the ones that have seaweed.

Its just a shaker jar of common stuff that goes well with rice. If you
are stocked up for Japanese cooking you can also assemble your own
furikake.

Andy q wrote:
Blair P. Houghton said...
Regardless, straight tabasco just makes me want
to have something spicy instead...

Maybe it had something to do with it being a fresh bottle?! I used to top
off my Sunday brunch omelet with more drops than that and it wasn't nearly
THAT hot! It's the original variety, btw, I double-checked!

Did you shake it?

Maybe the capsaicin all floated to the top.

5-6 drops of Tabasco on a cup and a half of rice...I don't
know if I'd notice anything other than a tangy flavor...

--Blair

Omelet wrote:
In article , Andy q wrote:

Om,

I'll report back on your recommendations after further experimentation.

Not certain about cumin or cocoa powder. May set aside a few tablespoons
for those experiments!

Cocoa and capsicum are a match made in heaven in appropriate amounts.
(imho) I'm not a real cumin fan, but it, to me, is a must in mexican
recipes. Again in very small amounts! G


Yesterday's experiments were compounded. Some scientist, huh?

Rice is a delightfully bland canvas for spice experiments? lol


It's only just begun.

Can it get any more silly than this?

That's the fun of it! ;-)


{hugs}

Andy

{hugs} back atcha!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

I like to throw some pine nuts in the rice while I am cooking it. I
like the flavor. I also have cooked the rice with a couple of bay
leaves.

In article .com,
"Shadowdog" wrote:

I like to throw some pine nuts in the rice while I am cooking it. I
like the flavor. I also have cooked the rice with a couple of bay
leaves.

I rarely cook with pine nuts...

I might try that. I have a bag of them in the freezer that's been there
for a good 6 years. Mom was going to make pesto with them, but she died.
sigh

I've just never gotten around to using them.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

We love spiced rice... here's a few favourites:

for Indian rice:
basmati - about 2 cups
4-5 cardamom pods, crushed
1 cinamon stick
4 cloves
optional (always used in mine!!) good pinch saffron

Fried rice:
2-3 cups cooked, cold rice (these days I nearly always use basmati, I
love the flavour)
in a hot wok, with generous amount of peanut oil add 3 beaten eggs -
they puff up brilliantly in a large quantity of hot oil and keep their
colour. remove egg and shred.
drain off excess oil, add one finely chopped Spanish (red) onion, diced
red and green capsicum (2 medium peppers), 400g diced bacon or ham, and
cook until caps. are tender. Add rice,and mix well.
Cook 1 cup peas and add to the rice.
I prefer to use kecup manis rather than soy - it's sweeter and much
less salty and being thicker you only need a dash or two to give colour
& flavour. Just before serving toss through the shredded egg and sliced
green onions.

way back when we were first married (30 odd years ago) I used to
regularly make beef enchiladas with a spicy rice - simply added a
packet of taco seasoning mix to the rice while it cooked... gave a
pretty reasonable result if my memory serves.

made a friends chicken recipe the other night which called for couscous
with Morrocan seasoning... might try a tblsp of the seasoning with rice
sometime as an accompaniment to bbq (still summer here)

LadyJane
--
"Never trust a skinny cook!"