A Stay in China

Or, perhaps it was the apple? Today’s meal was curried vegetables and rice. Since I use a rice cooker, I’ve been wanting to try cooking “extra” stuff in the rice at the same time. I added some raisins to the rice. It did a nice job of cooking the rice and plumping up the raisins, without seeming to absorb too much of the water for the raisins. But, it did leave the beginnings of a backed on layer on the bottom, from the raisins. The cooker is pretty new, so the non-stick bottom worked well anyways, and it didn’t burn. The previous time, I had soaked the raisins in hot water while rice was cooking and then just mixed them together before serving. Flavor was a little more separated when I did that, which I think I like better, so now I know.

While rice was cooking, I sliced up a large potato and a large onion and steamed them for a bit. Also added a medium carrot and green pepper.

I used a 50g package of powdered coconut milk and water, together with a package of curry. Directions said to mix curry and coconut milk, then boil the vegetables, but I didn’t trust that, so I steamed them for about 10 minutes before putting them into the curry sauce to finish boiling/cooking together.

I also added cranberries (they go great with curry!), and a sliced apple.

Well, the result was fairly good, but overall the meal was a little sweet. Also, I couldn’t really taste the cranberry, the raisins were overpowering, even though it was about equal mixes of the two berries. So, next time only one or the other. Perhaps the apple contributed too, but it was a subtle taste, so I don’t think that was the major problem.

We’ll see how it tastes as a leftover tomorrow.