Please Pass the Recipe

sharing recipes from one generation to the next

2:4:1 Rice

20140124-171259.jpg

Recently I received a copy of Adam Liaw’s “Asian After Work”. It’s full of recipes of pan Asian origin that are super tasty and quick to prepare.

I tried out a rice combo idea of brown and white rice mixed with red quinoia and sesame seeds cooked together in the one pot, an idea that really appealed to my liking of textures AND saving dishes!

I changed the proportions to suit the quantities of ingredients in my pantry and also adjusted the cooking times, well, actually I messed up the cooking times because at the end of a long day my comprehension skills were zero. In hindsight though, I think I’d have found the brown rice underdone if I’d followed Adam’s very clear instructions. It’s a fabulous idea to combine these grains and made for a texturally satisfying accompaniment to our meal of tandoori chicken and sweet potato vindaloo.

Here’s what I did to Adam’s “two-to-one rice.”

1/2 cup brown rice
1 cup aged basmati rice
1/4 cup red quinoia
1 heaped tablespoon roasted sesame seeds
3/4 teaspoon sea salt

1 Bring 2 cups of water to the boil with the salt.
2 Throw in the brown rice, cover the pot, reduce the heat and simmer for 30 minutes.
3 Stir in the basmati, quinoia and sesame seeds and enough water to raise the level 2cm above the top of the rice.
4 Return the pot to the boil, cover and simmer at the lowest setting for 10 minutes.
5 Turn off the pot but leave the lid in place.
6 Allow the pot to rest for 10 minutes.
7 Remove the lid, fluff the rice with a fork and allow to rest for another 5 minutes before serving.

The rices should maintain their structure, and the quinoia grains should be just beginning to pop.

About ladyredspecs

I've led a long and varied existence cooking, teaching, nursing, travelling, photographing, writing, loving, laughing. Blogging is a wonderful reason to cook, write and photograph

11 comments on “2:4:1 Rice

  1. deliciouslynell
    February 6, 2014

    Yum! I absolutely love rice, and that looks delish. :3

  2. Saskia (1=2)
    February 2, 2014

    I really need to invest in an Adam Liaw book. My friends are constantly extolling the virtues of him and his cooking. I’m a big fan of mixed rice combos, and your photo of the ingredients is lovely. My boys love sushi rice mixed with black quinoa, and refer to it as ‘spotty rice’ (I’m preparing a recipe for that as we speak)! Two rice varieties plus quinoa sounds like a fab idea too (and much healthier than my sushi rice combo)…

    • ladyredspecs
      February 2, 2014

      I love rice. This is the first combo I’ve ever made that has been successfully cooked together in the one pot, usually one element turns to mush before the others are done.

  3. saucygander
    January 30, 2014

    Another idea I’ll remember for later, thanks for the recipe!

    • ladyredspecs
      January 31, 2014

      Love to share! It’s a really great combo, makes a nice change to plain steamed rice.

  4. Leah
    January 30, 2014

    yum!

  5. marymtf
    January 30, 2014

    Sounds lovely. How many would it feed?

    • ladyredspecs
      January 30, 2014

      Four generous serves as an accompaniment. My other half has a huge appetite, and he’s skinny as a rake! I find it difficult to say how many regular people my food will serve. It did us one dinner (2pax) and leftovers for one the next day.

  6. Transplanted Cook
    January 29, 2014

    I love the idea of this – mixing rices, grains and seeds. Will need to experiment! I sometimes mix my rice with orzo cooked in a broth with saut├ęd shallots.

    • ladyredspecs
      January 30, 2014

      I like the idea too, it was a great mix of textures

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on January 29, 2014 by in Cookbook, Cooking, Food, Gluten free, Other, Recipes, Side dishes, Uncategorized and tagged , , , .
January 2014
M T W T F S S
« Dec   Feb »
 12345
6789101112
13141516171819
20212223242526
2728293031  
My Kitchen Witch

Observations on Food: History, Tradition, Customs

Gather and Graze

Thoughts on how to choose, prepare and eat delicious food

Third Person Travel

Beautiful images from around the globe

ALMOST ITALIAN

Food, Photography and Travels

Granny Smith: Unleashed

Observations and random thoughts from a "not so teenager."

Where's my backpack?

Romancing the planet; a love affair with travel.

Passion Fruit Garden

Grow it. Make it. Cook it. Bake it.

ardysez

surrender to yourself

italy on my mind

"in food there are memories"

Fig Jam and Lime Cordial

Living well in the urban village

Italy Take Two

The highs and lows of my family's year in Florence. Enrolling the kids in Italain school, cooking the local produce, butchering the local language and lots of pictures of food, glorious food!!!

A Wondering Minstrel I

I'm wandering from topic to topic and wondering what on earth I am doing.

Fig & Quince

Modern Iranian aka Persian Food & Culture Blog - Cuisine, Recipes, Stories , Photos, Pictures, DIY tutorials

Chef Sally Jane

An American Chef in London

chef mimi blog

So Much Food. So Little Time.

Kitchen Diva

Cooking, eating and living along the Great Ocean Road and beyond

Selma's Table

Life doesn't have to be perfect to be wonderful - stories and recipes from a wonderful life...

Follow

Get every new post delivered to your Inbox.

Join 449 other followers

%d bloggers like this: