{"id":2054,"date":"2013-06-07T12:17:55","date_gmt":"2013-06-07T16:17:55","guid":{"rendered":"http:\/\/theasiangrandmotherscookbook.wordpress.com\/?p=1987"},"modified":"2013-06-07T12:17:55","modified_gmt":"2013-06-07T16:17:55","slug":"no-cook-rice-recipe","status":"publish","type":"post","link":"https:\/\/apa.si.edu\/picklesandtea\/no-cook-rice-recipe\/","title":{"rendered":"Too Hot To Cook: An Almost No-Cook Rice Recipe"},"content":{"rendered":"

Help! I\u2019ve turned into my mother!<\/p>\n

As much as I love my mum, I\u2019ve lived in fear that our bloodlines run so deep I was bound to inherit some of her \u201cquirky\u201d (yes, that\u2019s a diplomatic term) traits sooner or later.<\/p>\n

While I\u2019ve managed to dodge Ma’s penchant for sucking in her breath every time the car brakes (an unfortunate habit learned over decades of being in the passenger seat while my dad is driving), or haggling with poverty-stricken market vendors in developing countries over 10 cents or some such paltry sum (seriously, my heart breaks every time I witness this injustice), like her, I am now a perpetual rice-eater.<\/p>\n

No matter how much protein or how many potatoes I consume, if I don\u2019t eat rice, I\u2019m just not satisfied. Not to mention, my belly starts rumbling barely an hour later.<\/p>\n

Growing up, hot and fluffy rice took pride of place in the center of the dinner table, forming the blank canvas of my childhood palate. Plain white rice, usually jasmine, would be embellished by a stir-fry of bok choy and garlic, and turmeric fried chicken or spicy beef curry. The next day, any leftover rice was transformed into fried rice or thick rice porridge for breakfast.<\/p>\n

Granted this rice-eating habit has followed me into adulthood, but when days are pushing 80 or 90 degrees, the last place I want to be is in a smoldering hot kitchen.<\/p>\n

And so began my quest for no-cook \u2014 or as close to it as one can possibly get \u2014 rice recipes.<\/p>\n

I’ve been inspired by visits to farmers\u2019 markets, my favorite cookbook authors, and by experimenting with creative riffs on Asian favorites. The results were spectacular: a mound of rice studded with assorted seasonal vegetables, like gems, and seasoned with my favorite vinaigrette du jour; no-cook “fried” rice using the same ingredients but in different guises \u2014 grated carrots, shredded Chinese cabbage<\/a> and crumbled hard-cooked eggs tossed with rice; rice cakes dipped in wasabi dressing, and the list goes on.<\/p>\n

In the end, I\u2019ve discovered several \u201cout-of-the-wok\u201d rice recipes to add to my repertoire, often saving the day when the pool, rather than the stove, beckoned.<\/p>\n

Thank you, Ma, I owe you for this one!<\/p>\n

~~~<\/p>\n

Harvest Red Rice<\/a> Salad<\/b><\/span><\/p>\n

\"ricesalad-s4\"<\/a><\/p>\n

I’ve grown to love the reddish-brown hue of Thai red rice, some grains with the bran rubbed off to reveal the white beneath. The needle-thin grains are pretty to look at and have a pleasing chewy, nutty flavor. Thai red rice is unmilled (like brown rice) and takes longer to cook than polished rice like jasmine. However, because the grains are slender, they cook more quickly than other unmilled rices and use less water. Use a heavy-bottomed pot with a tight-fitting lid to ensure the steam is retained in the pot during cooking. One cup raw rice yields about 3 cups cooked rice. Measurements and times vary according to rice type, so follow the package directions. Jasmine rice takes 15 to 18 minutes. Find red rice at Asian markets or specialty markets, or substitute brown rice.<\/p>\n

Makes: 4 salad servings, or 2 light lunch servings<\/p>\n

1 cup Thai red rice
\n1 1\/2 cups chicken stock or water
\n1\/3 cup canola oil
\n1\/4 cup fresh lime or lemon juice (about 2 large limes or 1 lemon)
\n2 tablespoons soy sauce
\n1 heaping tablespoon honey
\n1 cucumber, peeled and chopped
\n2 green onions, using green parts only, chopped
\n1\/2 green or red bell pepper, chopped (1\/2 cup)
\n1\/4 small red onion, finely chopped (1\/4 cup)
\n1 cup cherry tomatoes, halved
\nSea salt and freshly ground black pepper<\/p>\n

Wash the rice well and drain. In a heavy-bottomed pot, combine the rice and stock. Bring to a boil over high heat and let boil for 1 minute. Stir the rice to prevent sticking. Cover the pot and reduce the heat to the lowest possible setting and simmer until all the liquid has been absorbed and the rice is tender, about 30 minutes. Remove the pan from the heat and let stand covered for 10 to 15 minutes.<\/p>\n

Meanwhile, whirl the canola oil, lime juice, soy sauce and honey in a blender until smooth to make the vinaigrette.<\/p>\n

When done, fluff the rice with a fork and combine the rice and vegetables in a large bowl. Add the vinaigrette and stir to combine. Season with salt and pepper to taste. Let the salad sit at room temperature for at least 30 minutes before serving, or refrigerate for later.<\/p>\n

~~~<\/p>\n

This post is part of the monthly #Let’s Lunch blogger potluck. For more Let\u2019s Lunch \u201cToo Hot to Cook\u201d posts, follow #LetsLunch on Twitter or visit my fellow bloggers below:<\/strong><\/p>\n

Lucy\u2019s\u00a0\u201cThe Girl in a Hat Goes on a Picnic\u201d<\/a>\u00a0at A Cook and Her Books.<\/p>\n

Monica\u2019s\u00a0Peanut Salad<\/a>\u00a0at A Life of Spice<\/p>\n

Lisa\u2019s\u00a0Aperol Spritz Granita<\/a>\u00a0at Monday Morning Cooking Club<\/p>\n

Cheryl\u2019s\u00a0Mango-Key Lime Pie<\/a>\u00a0at A Tiger in the Kitchen<\/p>\n

Linda\u2019s Escape from\u00a0San Francisco Picnic<\/a>\u00a0at Spicebox Travels<\/p>\n","protected":false},"excerpt":{"rendered":"

Help! I\u2019ve turned into my mother! As much as I love my mum, I\u2019ve lived in fear that our bloodlines run so deep I was bound to inherit some of her \u201cquirky\u201d (yes, that\u2019s a diplomatic term) traits sooner or later. 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