Tuesday, March 04, 2008

You will thank me later.

The next time you cook brown rice, add the smallest dash of cumin. Not too much — you don't want it to dominate the naturally-great flavour of brown rice (I'm coming back to the fold; white rice is just too plain for me these days).

But seriously, folks. A tiny bit of cumin, and a quarter to a half of a bouillion cube crumbled into the water before it boils.

It will end up being... hmm... I'm not going to say a "taste explosion," but you'll never quite look at rice the same way again. I know I won't.

Speaking of flavour... you got the flava!

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