By Rumbi Shoko, Zimbokitchen
For many of us Zimbabweans, once upon a time, rice used to be reserved for certain high-end occasions. It had to be a wedding event or Christmas celebration of sorts for an average Zimbabwean family to dig into a rice meal. Just the thought of eating rice and chicken at these events made the forthcoming occasion extremely special!
Now that rice is everywhere, it has long joined our list of most popular starches served along with protein, vegetables, milk, soup or gravy of one’s choice.
It turns out that rice is one of the most simple meals to prepare. The catch with simple things to make is that you end up doing the same thing over and over again in an endless rut and monotonous cycle.
The very first step in doing rice differently is knowing that not all rice is equal and this inequality impacts positively or negatively on the final rice dish.
So there is:-
1) White rice – probably the most popular in many households. It also branches out to different varieties in itself including fragrant ones such as Jasmine, Basmati, Malawi rice and so on.
2) Brown rice – very nutritious and high in dietary fibre which is good for the digestive system among other things.
3) Par-boiled rice – also very nutritious. In fact, it’s said to have just about the same nutritive properties as brown rice.
4) Sticky rice – specialised type for when you want to make sushi.
5) Broken rice – well this is mostly budget rice which can also be classified under the white rice category.
With some idea of what rice types are out there, the trick then is in having a wide range of approaches to making the rice.
In this popular PDF Rice ebook, I have put together some solid recipes for you to cook rice differently each time. We spice it up a little and change things a little but adding variety in the way in which you prepare your rice.
Each recipe makes each meal enjoyable and something to look forward to. You are likely to come back to these recipes for years to come.