Sunday, May 13, 2007

Cheesy Rice will make your life better

You always make too much rice. It's better than making too little.


Your leftover rice
Some oil
Some cheese
Some milk
Your leftover veggies

Hey. I love cheese-less stuff too. So, if you are vegan or otherwise sensitive or violently allergic, either don't put the cheese in or use the rice cheese that melts pretty well. Substitute, substitute, substitute. Sub your toot if you know what I mean. Do you know what I mean?

Get out an appropriate size pot for how much rice you have left over. Drip some oil in the bottom, so that the gooey leftover rice doesn't stick while it's warming up. No, don't do this in the microwave. Inappropriately gooier.

Put the rice into the pot first. Quickly followed by the chopped up bits of your vegetable or otherwise leftovers. Let them warm up together. This is not a liquid, you will have to stir them as they warm up. You will also have to add some liquid in the early warming stages to keep it tender instead of scorching.

Add a few splashes of milk (soy milk, rice milk, etc). Stir. Warm. Sniff. It is cozy and comforting. Warming rice? Delicious.

When the rice is warm enough to melt things, and almost warm enough to eat - add your cheese varieties. Shredded will melt best, but small little pieces will be ok too if you have more patience for stirring. Mix the cheese varieties in according to the ratio of taste you enjoy. A base cheese like jack, cheddar or provolone? Strong hints of Parmesan or muenster? Fancier pants? None at all? You are sticking with Earth Balance? Great. Stir while melting. There should be enough liquid in there to keep it from become some gross, giant, cheese ball. Add more if you need to. Porridgey will probably be more satisfying than thick like a clot or soupy like a soup.

Now isn't that warm, lovely, comforting and way better than gristley meat hash?

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