Quote:
Originally Posted by Pablo
I've found that I actually really enjoy the different varieties of Rice-a-roni quite a bit in these times.
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I've been working on perfecting the Jasmine rice game, when I do make rice.
Sometime just toast it in a bit of coconut oil. Sometimes add a couple cardamom pods or some saffron.
The other day, I made it Persian style [Tahdig] with the potato slices on bottom and the saffron bloom in the middle.