In our Cooking Chat last week, a few of us got to talking about cooking rice, how much rice we were cooking these days, and a few new ways to go about it. One way I’ve been mixing it up?
Cooking my rice in liquids that AREN’T WATER OR BROTH. Yes – this is absolutely a possibility and one that I strongly suggest you try!
And in the case of this green rice, the cooking liquid looks more like a green-coconut smoothie. The result is a fragrant, rice, flavor-packed rice that can be enjoyed on its own, with eggs or tofu, and pretty much anything else that you can dream of doing with rice. (Wrapping into burritos! Shaping into onigiri! Making fried rice!)
The recipe uses ingredients that you likely are already bringing into your pantry, plus makes great use of those last handfuls of greens lurking in the fridge or the bulk that you’re bringing home from the market.
Here’s the recipe I’m using to whip up batches on the regular:
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