August 5, 2010

Rice with a Bam

I initially made the Emeril's Baby Bam Seasoning because it sounded good and because I wanted to make the Seasoned Crispy Fries. Since making it for the fries we have also used it to season grilled meats and to make Emeril's Baby Bam Rice. So easy and so delicious. KLB was over for dinner when I made the rice and she was thrilled when I offered to send some leftovers home with her. While I think you wouldn't have to follow the first step of frying it I think it did give it a little different texture either way I think it would be delicious. We served it with grilled chicken that PE seasoned with the Baby Bam Seasoning, grilled yellow squash (quarter, drizzle with olive oil, sprinkle with seasoned salt), and some other veggie I can't remember. Oh, and we probably had a salad. (Sorry folks these are the types of posts you get when I wait weeks to post something.)

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Emeril’s Baby Bam Rice
adapted from Lynn’s Kitchen Adventures
Print Recipe

3 Tbsp oil
2 cups rice, uncooked
2 1/2 - 3 cups water (depending on type of rice)
1 Tbsp Emeril’s Baby Bam Seasoning

Heat oil in a pan. Add rice and stir rice in hot oil for 1-2 minutes or until rice starts to turn whiter in color. Add water and seasoning. Stir and bring to a boil. Cover and cook on low for 18-20 minutes or until rice is tender.
After rice has been fried put the rice, water, and seasoning in a rice cooker and cook according to package directions.

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