COOK BASMATI RICE IN RICE COOKER - IN RICE COOKER
COOK BASMATI RICE IN RICE COOKER - DAVID COOK LIGHT ON ALBUM
Cook Basmati Rice In Rice Cooker
- Basmati (??????, ???????, ??????, ???????, ??????) is a variety of long grain rice grown in India and Pakistan, notable for its fragrance and delicate, nuanced flavour. Its name means "the fragrant one" in Sanskrit, but it can also mean "the soft rice.
- Basmati rice is authentic Indian long grained white rice, which has unique nutty flavor. Basmati rice is very popular in India and all over the world. A wide variety of rice dishes are made with Basmati rice.
- A kitchen stove, cooking stove, cookstove or cooker is a kitchen appliance designed for the purpose of cooking food. Kitchen stoves rely on the application of direct heat for the cooking process and may also contain an oven, used for baking.
- An appliance used for cooking food
- a utensil for cooking
- The Cooker is an album by jazz trumpeter Lee Morgan released on the Blue Note label in 1957. It was recorded on September 29, 1957 and features performances by Morgan, Pepper Adams, Bobby Timmons, Paul Chambers and Philly Joe Jones.
- prepare a hot meal; "My husband doesn't cook"
- (of food) Be heated so that the condition required for eating is reached
- someone who cooks food
- Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways
- English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)
- Heat food and cause it to thicken and reduce in volume
This is one of my favourite Japanese 'fast food' meals.
Ingredients (serves 1):
- A cup of rice (great way to use up leftovers, e.g. from the rice cooker, but in this case I used 'boil in the bag' basmati rice)
- One salmon fillet
- A handful of fried wakame seaweed
- A cup of green tea
- Soy sauce to serve
- Cover the salmon fillet generously with salt (sea salt is best) from both sides and leave to rest for 30 mins. If the fillet is quick thick, cut it in half lengthways first.
- Meanwhile, if you are using fresh rice take this time to cook it. Otherwise just have your cup of leftover rice ready.
- After the 30 mins, wash the salmon fillet clean of all the salt. It will feel slightly leathery to touch now. Cut it into little cubes.
- Put the kettle on and make yourself a large cup of green tea. Throw in a handful of dried wakame seaweed.
- While the tea is brewing, cook the cubed salmon in boiling water for about 5 mins then drain.
-Finally, assemble: first the rice, then the salmon, lastly pour over the green tea with the wakame, which should end up resting on top. Serve with a dash of soy sauce.
How does this work as a bento? All you need is to pack an extra bowl (and spoon!) and have access to some hot water at lunch time. I tend to get an extra salmon fillet when I'm making a salmon dinner which I salt and cook in advance. The next morning I then pack my leftover rice, the salmon, a sachet of green tea, and a handful of dried wakame, plus a wee tube of soy sauce. At lunch time I just make myself a cup of green tea and assemble as above. I keep the salmon cooled so it doesn't go off, but the warmth of the tea reheats it and the rice is at room temperature anyway. It's not a very hot meal, but still very tasty. If you won't have a kettle at hand, you can take some hot green tea in a thermos flask.
Brad's Lunch, Tuesday, May 6, 2008
Catching up on posting lunches.
I wasn't sure if the rice cooker would finish in time, but it did, so he got two kinds of rice today, a bamboo-infused short grain white rice (the bamboo makes it pale green) and brown basmati.
This is served with butternut squash first steamed and then sauteed with garlic, red onions, and red bell peppers.
The soup today is green garlic and chickpea soup, made with two bunches of green garlic, chickpeas I'd cooked in the rice cooker, fresh thyme and a little olive oil , some lemon juice and zest, and smoked hot paprika.
The salad is mixed baby greens with apples and pecans and sliced smoked turkey under that. I can't recall the dressing but it was probably more of the honey-mustard.
The dessert is nonfat yogurt mixed with a little maple syrup and topped with cinnamon.
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