Rice with saffron, scallion and sausage bits.
|You can serve rice a different way each day of the month and never run out of ideas.
Think of it this way: on Mondays mix a different fresh herb into the rice. On Tuesdays cook it in a different tea, or add bits of leftover meat, fish, veggies and/or green onion (think Chinese fried rice). On Wednesdays mix in a different salsa or chutney. On Thursdays try a different spice. On Fridays stir in a different dried fruit.
On Saturdays, choose a different type of gourmet rice—arborio, California mochi, Indian basmati, black rice, Bhutanese red rice, brown long grain, Thai jasmine, japonica, kalijira, wild rice (which isn’t a botanical rice, but a seed).
On Sundays, dress up the rice with nuts or a fruit-and-nut mix (fresh or dried fruit: raisins or dried cherries, for example).
We love rockin’ the rice!
|You can also reward yourself every now and then with a delicious rice pudding—made from whatever rice you like!
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