14 February 2010

Rice and Stuff

This is another flexible way to serve rice that makes the whole family happy.

Cook a big pot of rice. We prefer jasmine for this, but plain old American long-grain rice would work if that's all you have.

While the rice is cooking, make some stuff to go on it.

I love this sauce:

1 T black mustard seeds
1 tsp cumin seed
1 tsp turmeric
1/2 tsp cayenne pepper
Minced shallots, not too much
1/2 cup water
2 cups yogurt
1 tsp salt

Heat the oil and the mustard seeds in a small pot over medium-high heat till the mustard seeds have mostly popped (keep the lid on). Lower the heat and to medium and add the spices and shallots and stir-fry for a few minutes till the shallots have softened a bit. Add the water, then whisk in the yogurt. After it's combined well and the sauce is smooth, stir in a salt. Heat gently till the sauce is warm (don't boil). Serve over rice.

Middle son loves orange sauce. I'm not a big fan of our current recipe, so I'm not posting one till I find a better one.

The boys and I like pressed tofu on it. Cut some pressed tofu into 3/4-inch squares and stir-fry in a bit of oil, cayenne, and salt. Unfortunately, pressed tofu is expensive, so we rarely have it.

I also like this sauce:

1/2 c vinegar
1/2 c sugar
2 cloves garlic, minced
1/4 tsp salt
1/2 T crushed red pepper

Heat the vinegar and sugar to a boil, stirring to dissolve the sugar. Lower the heat and simmer 5 minutes. Meanwhile, mash the garlic, salt and pepper into a paste. Remove the vinegar from the stove and stir in the garlic paste. Let cool to room temperature before serving.

Oldest son usually makes curry for his rice. He uses a small can of coconut milk and 1-2 T of red curry paste.

When my husband thinks we've had too much Asian food he just puts olive oil and salt on the rice.

The two-year-old likes everything.

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