I'm still a fan of rice...

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  • Joannah700
    Joannah700 Posts: 2,665 Member
    Dead serious. It's heavenly. You can even stir a whole garlic clove around in there (or ginger chunk or lemongrass) to add flavour. Usually I just go purist. Olive oil to toast and olive oil or butter and salt to finish.

    That's how to start a risotto btw :) Sautee some diced onion, a little garlic, then add your rice to it for a couplefew minutes. I have no idea why so few people make regular rice this way...it's fantastic.

    It also sounds like the way to begin spanish rice. After the rice is golden, and is cooked with the clove and onion you add tomato sauce, cover, and then let it absorb.

    Of course, it's been years since I've made spanish rice.
  • sofaking6
    sofaking6 Posts: 4,589 Member
    Yum. And all that is dinner sorted for my weekend.

    Hmmm...will long grain or brown work for risotto, or are they not starchy enough? One of the few things I've not attempted to make yet, but recently saw a recipe for Arancini which calls for cold risotto.

    You definitely need a super starchy rice for risotto, sorry :( It's not hard to find (Arborio rice is the usual one for risotto) and really not hard to make, since I'm a horrible cook and my risotto is always delicious :)

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