There are times when a combination of flavours just come to you. You have no idea what you’ll do with them, they just sound good in your head, so good you can taste them. Most of the time I just dwell on them for a couple of days then they get lost, they disappear, they become like a childhood memory, lingering in the background attached to a good feeling but everything is hazy, no details. Well, this time when the flavours hit me, I went with it.
I like rice. It has a nice flavour of it’s own — mild and delicate. The sticky kind is my favourite. I’ve been asked how to make rice “perfectly” in the past, and when they say perfectly they mean the way it’s made in hotels and restaurants so that it comes out “one-one” they always say. In other words, so that the grains are still separate but perfectly cooked. And the answer is, I have no clue. I’ve never bothered to know. I like mine sticky! But maybe I’ll make that an upcoming adventure. In the mean time, try this recipe, it will work just as well with “non-sticky” rice!