...so true...I know many people who chill their left over rice immediately and then refrigerate and reheat next day..I don't even risk that. I'm so paranoid about getting food poisoning from it..I just dispose of any leftover rice..
Try warming up some raisins in a frying pan w/butter. Careful not to burn, then top your pilaf w/them.
I saw a documentary on South Carolina Gold Rice on "America's Heartland". It was very interesting. I had no idea that South Carolina produced rice prior to that episode.
I understand. I won't save it either.
We frequently eat Jasmin rice; Black Beans and Rice; Long Grain & Wild Rice; Rice Medley with brown rice, red rice black barley (Trader Joe's) and Dirty Rice depending on the meal. We just tried Hibachi Fried Rice from Sprouts and it was yummy.
I love Rice, Always buy Basmati long grain. I usually boil it and add a pinch of Garam Marsala, Turmeric, Cumin and Garlic Powder. Drain it and I always fry up some Onions and add to the drained Rice. We always called it Yellow Rice.
We have some of that too, in the freezer. We need to use it up. It’s delish!
The raisins remind me of an old vegetarian recipe I used to make in the summers. I stuffed peppers and tomatoes (and sometimes zucchini) with a rice/raisin mix. The stuffing would consist of rice, diced onion, garlic, diced tomatoes (from the tomatoes), oregano, dill, salt/pepper, olive oil, and raisins, that were sautéed in the pan first until the sauce from the tomatoes was absorbed and the rice was a little soft. I would put a small pat of butter at the bottom of the peppers and tomatoes, then stuff them with the rice/raisin mix and cover them with their tops. Then I would get some Ragu sauce (spaghetti sauce), add some water, brown sugar, salt/pepper, and pour over the stuffed vegetables. I would cover them with aluminum foil and bake until well cooked. Yummy. That used to be my late husband's favorite meal.
I just follow the directions on the box of Uncle Bens. Never a problem.
