Rice two ways

This week, after reading John and Matt Thorne's excellent Pot on the Fire, I made two rice dishes that sound essentially the same: rice with sauteed greens. However, they could hardly have been more different. The first was, with a few wrinkles of technique, something I would have made ordinarily -- basmati rice with mixed greens and toasted walnuts. The second was cooked by a method that was entirely new to me, in which you start with arborio rice that you have boiled like pasta in a big pot of salted water. The result is creamy but not at all soupy, and the grains keep their integrity while melding with the sauce. In both cases, I took techniques and ideas from the Thornes, but the specifics of the dishes played to my tastes and the contents of my refrigerator. This weekend, I'll go over each variation, and try to give you a sense of how the details of preparation work in each.

Posted by redfox at June 28, 2002 09:34 PM (dinner reports)

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