Green Rice and Eggs--Who Could Resist!
Feb 08, 2011 | From the kitchen of Rose
On a recent visit to Kalustyan, the mid-eastern specialty store in New York City, I spied this exquisite pale green rice labelled bamboo rice.
I followed the directions on the package to add what would be the equivalent of 100 grams of rice to 200 grams of water and simmered it for 10 minutes. (I also added a scant 1/4 teaspoon of salt to the water.) On tasting it, I could not detect any unusual flavor what-so-ever. On researching the rice I learned that it is infused with liquid from young green bamboo and is high in vitamin B with a flavor similar to jasmine tea. This I did not detect. But remembering how Hector told me that his mother would break an egg onto the rice in the rice cooker and let it sit for 5 minutes after the rice was cooked I tried it with this rice for today's lunch.
I added a little boiling water to the cooked rice to create steam (not necessary in a rice cooker with a keep warm function), added the egg, covered it, and let it sit until the white was opaque. It was indeed a beautiful combination, not least of all because it was a Menegus egg from a free range chicken.
I think I'll make the rice again for dinner this week to accompany grilled blood sausage. I'm thinking visual here as in "green eggs and ham" à la Dr. Seuss!
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aecummingsII
02/10/2011 03:08 PM
Rose, this is as beautiful and rich an egg as I have ever seen! Your plating is earthy and comforting..
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Rose Levy Beranbaum in reply to comment from richard
02/09/2011 08:45 AM
thanks for reminding me richard. i had this in mexico and made it many times on my return and then forgot about it (how could i have!). it is truly delicious and beautifully green.
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richard
02/09/2011 08:27 AM
Mexican cuisine has an amazing green rice, they add blended cilantro and poblano chilies at the stage when the long fried rice is fried before adding the water, intense in color and delicious
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Jedrick
02/09/2011 03:42 AM
I laughed when I saw this because coming from the caribbean we often cook curried rice and a little cousin of mine once told his grandmother that he was sick of her cooking green rice...
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Judy
02/09/2011 12:41 AM
I add egg to rice right before it's fully done too!
For a lazy one-bowl student meal I would often whisk an egg or two with a mix of soy sauce, sesame oil, pepper, fish sauce and a dash of Japanese vinegar (used to make sushi) and scallions. Then pour the whole lot over the rice, give it a quick mix-in and and put the lid back on so the rice completes cooking.
Your addition of grilled sausage to the plate would certainly tip this into the category of comfort food. Yum. Thank you for reminding me about one of my favourite and easiest ways to serve up rice from my student days.
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hector
02/08/2011 08:28 PM
what an honor!
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