A self-proclaimed “Orient Express” home chef when it came to good food fast, Mom came up with one-pot “unfried rice.” Here’s to you and cooking outside the box, Mom!
1 1⁄2 cups Bhutanese red rice
3 cups water
1 teaspoon or 1 cube vegetable or chicken bouillon
1⁄2 cup raisins
1⁄4 cup dried goji berries
1⁄4 cup dried cranberries
1⁄3 cup slivered or sliced almonds or shelled sunflower seeds
1 teaspoon garlic powder
1 teaspoon white pepper
1⁄4 teaspoon five-spice powder
1 teaspoon salt
2 tablespoons butter
In a large heavy-bottomed or nonstick saucepan, combine rice and water with bouillon and soak for 30 minutes.
Add the raisins, goji berries, cranberries, almonds, garlic powder, white pepper, five-spice powder, and salt and stir to combine. Some of the spices may float on top—that’s okay.
Set the pan over medium-high heat and bring to a boil. Reduce the heat to low, cover, and cook for 50 minutes, or until the liquid is absorbed. Remove from heat and let stand, covered, for 10 minutes before serving. Fluff with a fork and gently fold the butter into the hot rice until melted and the rice is evenly coated.
Note: To use a rice cooker, follow the recipe steps above, including the soaking time, and cook according to the manufacturer’s instructions.
Read more about Smyrna-based entrepreneur & author of the upcoming Egg Rolls & Sweet Tea cookbook, Natalie Keng, in our Women of Influence editorial in this issue, or find out more at her website NatalieKeng.com!