Tag Archives: oven baked rice

It’s All Rice.

Whoops. Damn autocorrect! I meant it’s all RIGHT, not it’s all RICE. But now that I think of it – all rice isn’t such a bad idea. I wouldn’t want all rice every day, but I do like the thought of a container full of left-over rice in the fridge to help get us through the week food-wise. And speaking of fridges, Andy has developed a fridge fetish. It’s a little weird. See today’s Andys Corner.

Leftover rice is in our blue-lidded Oxo glass container; note also the Black Elderberry syrup – my immune system support 🙂 – plus, lots connected to our blog: dog and cat food, bourbon sauce, strawberry sauce, feta cheese, lots of wine, buttermilk, fresh noodles, red and green cabbage, iced tea, and more butter and nuts than any normal couple could ever eat.

It’s all right...doin’ the best you can.” A motto for this day and time – or a line straight out of my-favorite-song-video-ever from The Traveling Wilburys? Both! If you’ve been reading my blog, you know that the 1988 album by Bob Dylan, Roy Orbison, George Harrison, Jeff Lynne, and Tom Petty can pretty much always make me smile (and maybe dance and sing)…even in the midst of a pandemic. As Petty croons, “I’m just glad to be here, happy to be alive.”

(Another pandemic-worthy album suggestion is 2000’s O Brother Where Art Thou. I’m enjoying exercising – daily to the music of “You Are My Sunshine” written by one-time governor of Louisiana, Jimmy Davis, and sung by Norman Blake and, on a bit more joyful note, “Keep on the Sunny Side, Always on the Sunny Side” sung by The Whites. It’s kind of interesting to think that a star in that 2000 film was George Clooney – and Clooney is in the news right now for his new production – in which he also stars and which is getting mixed reviews – Midnight Sky. )

As for “all rice,” I grew up eating Uncle Ben’s Converted Long Grain Rice – and, admittedly, never thought about the implications of the picture of the black man pictured on the box. Now – about 70+ years later – Mars, the parent company, announced that they intend to rebrand the rice, acknowledging that the company “understands the inequities that were associated with the name and face of the previous brand.” Aunt Jemima is being rebranded as well. Neither image was all right.

Of course, today, being a bit of a food snob, I wouldn’t even think of eating par-boiled rice. I’m even so uppity that our well-known Mahatma extra-long grain rice from Texas has been replaced in our cupboard by Basmati and Jasmine rice. And organic is preferred. As for brown rice, I know all the pros and I recommend it highly for health reasons – and I’ve made countless meals using my grandmother’s Brown Rice Casserole (with Campbell’s Cream of Mushroom soup), but I still prefer white rice when push comes to shove.

The Zojirushi 3-cup rice cooker is perfect for the two of us.

As for cooking rice, I’ve given up on my mother’s method – which – in addition to most likely being “converted” – had no rinsing (unheard of back then!), lots of water, stove top, covered pan, maybe some butter. Today we use either our Zojirushi rice cooker – or bake the rice in the oven (see recipe below). And, to be absolutely fair, I have to admit that Andy cooks more rice around here than I do. He should be writing this,

I picked out just a few of our BigLittleMeals’ recipes that work great with leftover rice. You can pick and choose from Mexican to Vietnamese to Israeli to Chinese to add some cultural excitement to your stay-at-home life.

Mystery Mix Rice Salad

Cazuela-de-arroz-con-hongos (mushroom and rice casserole)

Bo Kho (Vietnamese beef stew – served over rice)

Bob’s (Deconstructed) Pastel – Israeli Meat Pie – if deconstructed as Bob recommends, it would be great over rice with a little broth added

Breakfast Lunch and Dinner Fried Rice

Rice Pudding

AND, if you want rice and Louisiana flavors (how can you not?), here’s a recipe which comes from Marcus Samuelsson’s new cookbook, The Rise: Black Cooks and the Soul of American Food , which is dedicated to Leah Chase, who was considered the grande dame of New Orleans restaurateurs until her death in 2019. Though not a gumbo in the traditional “first you make a roux” sense of the word, Samuelsson’s gumbo is a great recipe inspired by this legendary woman.

Leah Chase and Obama at her restaurant, Dooky Chase
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