I absolutely love rice.
As a kid, I used to make myself bowls of rice – just rice – for lunch, devouring them with soy sauce. As an adult, I broke free of my mother’s devotion to Minute Rice and discovered a world of rice: jasmine; basmati; arborio (technically a pasta); bamboo-wrapped sticky rice. Gah! Rice is a miracle food.
When I learned of my wheat intolerance (which I ignore in the name of certain foods – oops!), I began to research new recipes without the evil grain. Of course, I came back to rice. How could I not? That’s when I found this recipe.
I won’t lie to you: it takes a significant amount of prep time. However, it makes a ridiculous quantity you can enjoy all week. Y’know, if you like rice as much as I do. The blend of sweet and spicy flavours truly makes it.
Voila! Jeweled Rice!