Growing up the daughter of a Newfoundlander, I didn’t have opportunity to eat much rice. Potatoes were the starch of choice amongst Newfies then. They probably still are today. Rice isn’t exactly a Newfoundland hometown staple.

Thanks to the likes of Minute Rice®, Uncle Ben’s®, and Rice-A-Roni®, Canadians have learned to love rice.

Unfortunately, unless you’re the child of one who knows how to cook rice, it’s an elusive thing. I recall the first time I cooked rice. I burned it to a crisp and threw out the entire pot, lid and all.

Interestingly, I’ve learned since then, that there are cultures who actually USE and EAT the burnt rice.

The Bahamians call it “Potcake”, which coincidentally is what they call the wild dogs that inhabit the island nation. Greg insists that the “burnt rice” in the Bahamas isn’t actually burnt, it’s just caramelized and “just yummy”.

Asians also eat burnt rice, it seems. According to a Chow Times article about a restaurant in Richmond BC, (my teenage stomping grounds) the Lido Restaurant serves a dish called Claypot Rice with Salted Fish and Pork. The best part of the dish, claims the author, is the burnt rice in the bottom of the clay pot… Potcake.

For those of us like me who don’t really like the idea of eating burnt rice, though, I found a blog called Angel’s Homestead that recommends using a slice of white bread to draw out the “burnt flavour”.

I recommend that you avoid burning the rice altogether by getting a rice steamer.

Either way, I’ve discovered that using the Peppermaster sauces to flavour rice is the best thing to ever happen to these products.

It’s far too easy.

You start with a pot of cooked rice and simply add a couple of tablespoons of any sauce, my favourite for Coconut rice is the Peppermaster® Thai Green Curry sauce. We generally like Basmati rice or whole grain rice. This technique will work with any rice you may have on hand; multi-grain, wild rice, brown, or even instant rice.

Now I know that a lot of people don’t like “curry”. But this isn’t really like any curry you can imagine. This is a light creamy coconut sauce rich and green, chockful of green chillies, leeks and fresh cilantro.

Of course, if you cook your rice from scratch as we do, simply add a tablespoon or three of the sauce to the water BEFORE cooking.

It’s a great side dish to serve with meat or vegetarian main courses. Let us know in the comments what you think of it when you try it!

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