GOLDEN RICE BOWLS
I was speaking to an acquaintance recently who was thrilled to have a stove in the house that has been renovated and is living in. So I asked him, “What is the first thing you’re going to cook?” “Rice. Plenty of rice.” he said. Yes, of course. It’s easy to overlook the simplest of meals and take them for granted. I like simple meals because it’s simple to prepare, and the subtle flavors don’t get hidden in complex cooking processes or lengthy ingredient lists.
So I decided to go into my ancestral kitchen and make a quick but nutritious bowl with yellow Jasmine Rice, easy sauteed spinach, and an incredibly rich egg. It’s awesome. The jasmine rice in yellow really makes this recipe stand out. It’s one of my most-loved recipes, and I’m thrilled to have the opportunity to utilize it in a fresh method.
For this recipe to last all week long, I filled small serving containers with cooked rice, then added some sauteed spinach and cooked an egg freshly at the time I was ready to consume, or I prepared eggs and then heated it all by heating it in the microwave. The reheated bowls that contained an egg that was cooked in advance were not able to have that delicious runny yolk that could be used as a luscious sauce; however, they tasted delicious.
Start the rice first, as it takes the longest time to cook. Cut the onion in half and chop the garlic. Saute garlic and onions using butter in a medium-sized pot at medium-low heat until onions are tender and transparent (3-5 mins). Add the rice and spices like turmeric, cumin, and cinnamon. Mix them and cook for another 3 minutes to toast the grains and spice. It should crackle slightly while cooking. Be sure to stir frequently to ensure that the rice will not get stuck on the surface of your pot.
Incorporate the broth from the chicken as well as a bay leaf into the saucepan. Put a lid over the top and then turn the heat up to high. Allow the pot to come to a complete boiling point, and lower the heat to a low. The bank should simmer at a low temperature for at least 20 minutes. In 20 mins, switch the heat off and let the pan remain for another 20 minutes without taking off any lids or stirring the pan. After 20 minutes, stir the rice using a fork.
Once the rice is close to being cooked, cook your sauteed spinach. Cut a clove of garlic into small pieces and add it to a large pan together with olive oil. Sauté the garlic for about 2 to 3 minutes on medium heat or until the garlic becomes soft and aromatic. Then add the freshly chopped spinach, and cook for 3 minutes or until the spinach is wilted. Sprinkle it with salt and spice as desired. Cook six eggs.
For serving, add around one cup of cooked rice into a bowl, add a half cup of sauteed spinach, then add eggs that have been cooked. Hot sauce provides a great flavor to this dish, too.