Hi everybody. Guess what today’s recipe is? Okay, okay, it’s not so much a traditional “recipe”, it’s more of a guide line that you can use for …umm… “experimental” purposes.
The most commonly used recipe in Bangladesh for cooking rice involves boiling it in a buttload of water. A lot of checking is involved, if you’re a n00b. (Boil the rice for too long and you end up with mush.) Once the rice has been properly cooked, the water is drained.
A less common boiling method involves cooking the rice with a set amount of water (usually in a ratio of 2:1, i.e. two units of water for every single unit of rice). This method is generally used when cooking some of the fancier local dishes.
For fried rice, oil can be added to the water when the rice is being boiled. The boiled rice can also be fried during post-production. (If you fry dry uncooked rice, you’ll end up with popped rice, which is sort of like popcorn, but made from rice. XD)
These are more or less the basis for all rice based dishes. Simple ne?
Now, keep in mind, what I posted above is more of a guideline, and you’re more than welcome to experiment by adding your own set of ingredients. Case in point: Hotdog Fried Rice & Rice Pudding.
I used to make Hotdog Fried Rice back when I was living in New York, and beef hotdogs was readily available; and Rice Pudding is a traditional Bangladeshi desert.
For Hotdog Fried Rice, you’ll need:
– roughly five to six Beef hotdogs. Or a similar quantity of sausages. (If you opt for healthier chicken/turkey franks, you’ll also need some cooking spray/oil of your choice.)
– two to three cups of boiled rice.
– Cooking spray/oil to your liking.
– half a chopped onion
– a couple of finely chopped green chillies (Or not, if you don’t like spicy food.)
Now, Chop the hotdogs up to thin slices. They should look like little meat colord dimes. Pre-heat a frying pan in high-ish heat, and throw in the hotdog bits. Now, the heat should melt the fat in the hotdog and in about a minute or so, your hotdog bits should be frying in their own grease. Once they’re fried, drain the grease. Whatever’s stuck in the pan should suffice to fry the onion & rice. (Unless you’re using chicken/turkey hotdogs, in which case you should add a bit of cooking spray/oil to begin with.) Add the onions. Stir until they smell cooked. Add the rice. Stir. Add the chillies. Stir for a while. And that, as they say, is the end of that.
Traditional Bangladeshi Rice Pudding is a lot easier to make. You’ll need:
– around half a galon of milk.
– one and a half to two cups of white rice.
– sugar, according to taste.
In a saucepan, heat the milk over l-o-w heat (otherwise it’ll boil over) for around two hours, or until the milk has become denser. Add the rice. Add the sugar. Stir, so the rice doesn’t stick to the bottom of the pan. Once the rice is cooked, let the whole thing cool. Garnish with chopped almonds, nuts, raisins… whatever tickles your fancy. Serve.
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