Post by Elspeth on Aug 16, 2010 7:45:16 GMT -5
Ingredients:
2 cups long grain brown rice
2 teaspoon sesame oil (darker is better)
1 teaspoon grated ginger root
2 garlic cloves (I prefer minced, but could be pressed)
2 teaspoon of my five-spice mix (see below for details)
3 cups water
0.5 cup dry sherry (I tend to use Chinese rice wine instead)
splash of soy sauce (to taste; I'm not a salt person, so I never use it)
* five-spice mix*
You could find some commercial-grade stuff in your local specialty grocery, but I prefer to make my own.
I usually make it in batches and keep it in a small tin. So the amount required for the above recipe is only a few scoops out of the tin. As far as I know, the typical items and amounts I put together are something like equal parts anise, fennel, cloves, szechuan peppercorns, cumin, and licorice.
How to:
In colander rinse rice with cool water and set aside to drain.
Warm oil in medium saucepan and add ginger, garlic, and five-spice mix. Saute for 1 minute, stirring constantly.
Add rice and saute for another 2 minutes, continuing to stir.
Add water and sherry (or rice wine), cover, bring to a boil, and then gently simmer for about 40 minutes (until all the water is absorbed and the rice is tender).
Add soy sauce to taste and serve.
2 cups long grain brown rice
2 teaspoon sesame oil (darker is better)
1 teaspoon grated ginger root
2 garlic cloves (I prefer minced, but could be pressed)
2 teaspoon of my five-spice mix (see below for details)
3 cups water
0.5 cup dry sherry (I tend to use Chinese rice wine instead)
splash of soy sauce (to taste; I'm not a salt person, so I never use it)
* five-spice mix*
You could find some commercial-grade stuff in your local specialty grocery, but I prefer to make my own.
I usually make it in batches and keep it in a small tin. So the amount required for the above recipe is only a few scoops out of the tin. As far as I know, the typical items and amounts I put together are something like equal parts anise, fennel, cloves, szechuan peppercorns, cumin, and licorice.
How to:
In colander rinse rice with cool water and set aside to drain.
Warm oil in medium saucepan and add ginger, garlic, and five-spice mix. Saute for 1 minute, stirring constantly.
Add rice and saute for another 2 minutes, continuing to stir.
Add water and sherry (or rice wine), cover, bring to a boil, and then gently simmer for about 40 minutes (until all the water is absorbed and the rice is tender).
Add soy sauce to taste and serve.