Cooking Liquid & Rice

I recently prepared a Cilantro & Lime Rice to use when I prepared my burrito bowls, (That recipes still coming!) and after cooking and seasoning the rice, I was left a bit disappointed. My rice was delicious, nice and fluffy and perfectly cooked but I was really missing my two "star" contributing flavours, the cilantro and the lime. I knew I had added enough of both ingredients to really pack a punch but I was missing it.

SO, I decided to investigate if it was my liquid that was affecting these delicate flavours and as it turns out, I learned something new that  I would love to share with you all!

Originally, I prepared the rice with vegetable stock  and found that despite adding a reasonable amount of both cilantro and lime, I wasn't getting a lot of those flavours.

I decided to prepare the dish again using water and upped my salt a tiny bit and suddenly I was tasting bursts of lime and cilantro flavour. What a difference!

So, keep this in mind when preparing to cook your rice. If your dish is lightly seasoned or the flavours are milder, use water to cook the rice. If you are making a heavily seasoned dish like creole, mexican rice etc, use vegetable stock for additional flavour.


HAPPY VEG