Necessity is the mother of invention (its Baby Mama, if you will) and so it was that a few weeks ago I had carrots, onions, celery, and some Arborio rice on hand and because I didn’t feel like food shopping that evening, I set out to make a risotto with just water. I’ve told you about this before; it’s something I saw Lidia do on TV, so you know it’s legit. You just bring a big pot of water to a boil, add salt, and then make risotto like you’d normally make risotto, only using the salted water instead of chicken broth. The key is to finish it with some butter and lots of cheese. It’s good stuff.
But I’m not here to tell you about making risotto with water. I’m here to tell you about what you can do with the leftover risotto the next day.
Along with my chickpea curry disaster, I’d made some white rice in my rice cooker that looked like it was going to go to waste. I could have made rice pudding but Craig hates rice pudding so I put the leftover rice in the refrigerator and forgot about it.
Innovation in the kitchen is not my forte: I like to follow recipes. But every now and then I am lazy and home on a weekend and unmotivated to shop. It’s then that I open my cabinets and my refrigerator and see if I have enough on hand to whip something up.
And it just so happened that last weekend, I had a tub of basmati rice and leftover pineapple from my pineapple with molasses and lime zest. Here’s what I did: I cooked that rice according to the package directions. I chopped up some ginger, some onions and some celery and got my cast iron skillet really hot (next time, I’ll just use my non-stick pan). I added vegetable oil, tossed in the veggies, and cooked them a bit; then I added half the rice. I moved the rice around and then let it sit so it started getting crusty. I also added some Sriracha and soy sauce. While that was cooking, I cut up the leftover pineapple and when the fried rice started looking like fried rice I tasted it and liked it; then I added the pineapple and stirred it around, turning off the heat. Voila! Pineapple fried rice.
For those who thought my Kimchi Fried Rice post used too many words, check out Pim’s Tweetcipe version: “hot wok, oil
sizzles, garlic+grnd pork to brown, toss kimchi, push aside, crack
eggs, whip&in goes rice, TOSS+s&p+pinch sugr, grn onion DONE.” I hate to admit it, but hers actually sounds better.
The road to dinner may be paved with good intentions (something healthy), bad intentions (something naughty), but most frequently it’s paved with whatever you have lying around. And in my case, a few days ago, that happened to be kimchi and rice. The rice I keep with the pasta and polenta as an always-on-hand base for dinner–at the very least I can always make rice and beans, pasta with nutmeg and butter, and polenta with cheese if all else fails. Sometimes, though, I have an ingredient that pairs perfectly with a base–like broccoli rabe last week, which paired perfectly with penne–and, this week, kimchi which goes very well with rice.