Salty rice
The BF made a big batch of rice and was rather heavy-handed with the salt and butter. Any way to make it edible? My first thought is to make more plain rice and mix it in. Any other ideas?
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10 Comments:
@LiveToEat -- You could do that. Makes sense.
You could also make soup with a low-sodium or unsalted broth, and let the rice flavor it.
Brownie at 12:03PM on 07/02/08
Adding more plain rice would prob do the trick though I'd imagine you'll still have pockets of saltiness.
If you're not set on "plain" rice, to dilute the rice you can make a pilaf outo f it by adding fresh ground pepper, diced or sundried tomatoes, grilled chicken, basil, other herbs, very small broccoli florets or asparagus spears, small amt of garlic, and add slivered almonds before serving. Since it's been buttered and salted, you won't have to add any. :P
Otherwise, feed it to the birds.
Cassaendra at 12:06PM on 07/02/08
My first thought was to make fried rice with a lot of veggies and only add enough soy sauce (tsp) at the end to add a light color to the rice. But then I worried about how salty the rice really is...I feel like the veggies would balance the salty rice.
My other thought was a rice casserole with a bunch of summer vegetables (corn kernels, zucchini, bell peppers, etc.) or whatever you have in the freezer that you might want to use up (frozen brocc, peas, corn, etc). Sautee your veggies with a little mire poix or just onion & garlic, depending on your tastes, mix in your rice, add a little heavy cream and a touch of mild shredded cheese (not a lot, it'll add more salt), maybe a little unsalted chicken broth, and bake. There are a ton of rice casserole recipes that use canned cream of something or other soups, I would stay away from those or, if you must, use a sodium free or low-sodium kind.
Or toss the rice into a couple of ziploc bags and use it when you need to make a rice stuffing for stuffed peppers or rolled cabbage or when you want to thicken a pureed soup. Just remember to write on the freezer bags that the rice is super-salty.
wookie at 12:28PM on 07/02/08
Like wookie, I thought of stuffing - I've actually stuffed cornish hens with a rice based mixture and it was quite good. Peppers or cabbage rolls would also be excellent - just omit the salt that the recipes would usually call for - or maybe ditch salty ingredients like bacon (I can't believe I just wrote that!)
Maureen at 12:40PM on 07/02/08
Your original thought is my default way to fix a "too much of anything" situation.
The fried rice is an excellent idea! As is keeping the rice in ziplocks for stuffing or a future use.
You can also make orancini. But that would require deep frying, etc.
Wow... No offense but it's good to hear that someone else had rice troubles!
chiff0nade at 2:27PM on 07/02/08
Veggies, with something creamy. Maybe a bechamel sauce with no salt added? I know, that's more butter, but the salt seemed to be the issue rather than the rice.
For future reference, I always cook rice without salt or butter, even though we often add both afterward. That way each person can add to their taste.
akk328 at 4:09PM on 07/02/08
What I'd suggest depends on how oversalted it is. If it's twice as salty as it should be, you could make another batch of rice. But I'm betting that it's more than that, so to dilute it, you'd need three or four times as much stuff to dilute the salty taste. At some point, you're going to start thinking that you should have stopped trying to fix it when you had the hundredth pound of rice added in.
As far as trying to use it in some other dish, right now all you've wasted is rice, salt, and butter. Unless it's some expensive exotic rice, it's not much of an expense. But if you add it to ground meat or stuff it into a chicken, you're risking wasting even more food. And then you're going to be looking at that mess and thinking that if you make a soup or casserole and not add salt...
Nah, I've tried to fix things like this before, and most of the time I end up tossing the whole thing because it never gets fixed to my satisfaction.
dbcurrie at 4:17PM on 07/02/08
Thanks for the good tips. I think we'll try adding various summer veggies and make a pilaf of sorts.
I'm definitely one who tastes food before I salt, but I also am one to inexplicably mess up rice every time I try to make it, so I can't blame him :)
LiveToEat at 4:45PM on 07/02/08
I never salt or butter rice. I add water and a tablespoon of good olive oil. Salt and butter are good to taste but there are more ways to season.
JerzeeTomato at 8:53AM on 07/03/08
I'm rather confused by this practice of trying to flavor white rice...
Weirdly enough, I never contemplated the fact that people might not eat rice as simply as a side dish to accompany the flavors of other food, and not to have a bold flavor of its own.
In Chinese, its a compliment to the deliciousness of a dish to say "hen song fan" or "hen xia fan", meaning more or less, it makes the rice go down very easy.
fuuchan at 4:44PM on 07/03/08