), melted and cooled.
From Western Africa to the Carolina Lowcountry and the rest of the South you see rice being used as the centerpiece of dishes like jollof, jambalaya, red beans and rice, and.Even though the preparation and spot on the map may change, rice has always been on the menu..
Recently, more imports, the internet, and of course, immigrants have made different foods from different cultures more accessible to Americans than ever.But unsurprisingly, my dad still opts for instant rice on pretty much every occasion.His palate has grown exponentially from when I was a kid, but even when he has me prepare more adventurous meals for him like an asada for Father's Day or a Korean food spread with all his favorite banchan for his birthday, he's eating his bulgogi over Minute Rice.
For the asada he might get funky and mix in some cilantro, but you get the idea.For him, the convenience factor simply can't be matched.
I think after all these years, the idea of a pot of rice taking more than five minutes from start to finish would be offensive to him, or at the very least, just not at all worth the effort.
And I guess I can't blame him.. As someone approaching the age my parents were when they were raising my sister and me, with.Cook until water is level with rice, about 3 minutes.
Cook, undisturbed, until liquid is absorbed, 10 to 12 minutes.Remove from heat and stir in cardamom powder and kewra..
Using a fork, fluff rice and transfer to a platter.Garnish with crushed pistachios, rose petals, and gold leaf.