White Rice in the Instant Pot

 Each time I have moved I've had to go through the arduous process of getting rice just right on the inherited stove. The last place I lived had a horrible, ancient, tiny electric stove surrounded by minimal counter space which made for many an unpleasant cooking experience. So, I was overjoyed to then move into my house with a much more updated gas range. It's not perfect, but much better than most of the stoves I've had in the past. It's good for most things, but despite trying all four burners and utilizing different pots, I can't seem to get rice to come out consistently good. Since my Instant Pot doesn't get used frequently (see past posts) I decided to give that a go, hoping to find it a special purpose. I've tried several recipes I've found on line and this one seems to be pretty close to the texture I'm looking for. You cannot skip the step of rinsing the rice and you can't do it half-heartedly. I used to rinse rice in the same fashion that I washed my hands pre-pandemic - quickly and not like I really meant it. Now I rinse for several minutes until the water goes from white to more clear. And, yes, I also now wash my hands for the recommended 20 seconds. 

Here's the original recipe:

Amy + Jacky recipe

Instant Pot White Rice

1 cup rice (or more - use exactly 1:1 ratio water to rice)

1 cup water

1/4 tspn salt

1. Put rice in a sieve and rinse under cold water for several minutes until water starts to run clear. Shake out excess water.

2. Put rice water and salt in Instant Pot. Put on cover and turn seal/vent knob to "seal"

3. Turn onto to pressure cooker, custom and set to 3 minutes. 

4. Once the pressure cook part is done and the machine beeps, let it sit and the timer run to 10 minutes. Switch seal/vent knob to "vent" to let out any additional steam. Take off cover.

5. Turn Instant Pot off so it stops cooking. Fluff rice with a fork and transfer it to a serving bowl.

Brown rice: Same process, but 15 minutes pressure cook, let it sit for 5 minutes and then open the vent to release the steam. I find taking it out of the pot right away and putting it in a serving bowl is best so it does dry out.

Sautéed Asparagus with Yogurt Sauce

 April is, without contest, my least favorite weather month. Yes, April is the gateway to warmth and summer. Trees and flowers are practically exploding with life, adding color to an otherwise brown and bleak landscape. Bunnies are hopping about getting ready to bring their offspring into the world and chipmunks are scurrying about. Birds are singing out their enjoyment. I know about 325 people with April birthdays to celebrate. It's time once again to eat asparagus. I enjoy all of this. It's the in-between temperatures, indecisive skies and defeating winds that get me down. A teaser of a 65 degree sun-filled sky day is followed by several 40 degree, rainy, windy ones. As I mentioned, though, there is asparagus, so let's just focus on that. 

I've made this recipe twice already this month and planning to make it again while asparagus is still in season locally. As I prepared it, I was so pleased by my own efficiency in trimming the bottoms by snapping them off instead of cutting them. Then, I just watched this video and learned how wasteful that is. 

Cooks Illustrated Asparagus Video

This is worth watching. It's informative and also quite funny. You can find out what kind of person you are regarding asparagus smell. I am an MS. After watching this I am eager to try the braising method and peeling the stalks. The truth is, I'll probably still snap the bottoms since I think it's faster. At least my wasted parts are going into the compost so I can feel a bit better about it. 

Here's the link to the original recipe I used for this dish. I've never added the egg. I think it's a good idea, and I'd enjoy the flavor, but haven't found it necessary based on what it was accompanying. 

SK Asparagus w/yogurt sauce

I hope this makes your April more tolerable. :) (I fully realize I'm in the minority with my 4th month annoyances.)

Asparagus 

1-2 bunches of trimmed asparagus

1 tblspn olive oil

salt and pepper

lemon juice

1/4 cup toasted slivered almonds (less is ok)

Sauce

1 cup  plain Greek yogurt

2 tblspns lemon juice

1 tspn paprika

1 small clove minced garlic or big drizzle of garlic infused olive oil

1/4 tspn salt

1. Toast almonds in the toaster oven until lightly browned. Set aside.

2. Whisk together all sauce ingredients in a small mixing bowl. Spread 1/2 cup onto the surface of a serving platter. 

3. In a large skillet heat the olive oil over medium high heat. Place the spears in the pan, laying half in one direction, and half in the opposite direction so they fit nicely. Cover and cook for 3-5 minutes depending on thickness (5 minutes if they are fatter). 

4. Uncover, turn the heat to high and season with salt and pepper. 

5. Sauté, turning with thongs until they are all browned on 1-2 sides, 5-7 minutes. Turn of heat and squeeze lemon juice on top. 

6. Place on yogurt smeared platter. If you want, drizzle with olive oil and more lemon juice. Then with a spoon drizzle more of the yogurt dressing. Serve and enjoy!