Tonight, it’s a little less humid than it’s been, but it’s still pretty warm. At the local seafood mart, I settled for some frozen Cape scallops when the frozen crabmeat I usually buy there wasn’t the same brand – and it said “Jonah crab” – what’s that?!?
I didn’t want to make a heavy side dish to accompany the scallops, each little nugget worth its weight in gold, cooked in butter, garlic and fresh parsley – and I finally settled on making a rice pilaf kind of dish using jasmine rice. Instead of cooking it in a rice cooker, I found some tips to finely grate some fresh garlic and fresh ginger root into an olive oil, butter mixture in a pot with a lid. As it gave off its aroma, I measured in about 3/4 cup of jasmine rice and stirred it around in the pot until the grains were coated. Then, I added a cup and a half of hot chicken stock and stirred to combine. At the very end, I threw in a handful of golden raisins!
The rice cooked for awhile and I stirred it with a spatula so it wouldn’t stick. After it steamed for awhile and absorbed all of the broth, I stirred it again and lifted the lid for the rice to settle in and for the liquid to evaporate. I wasn’t sure how it would taste, but it was a hit – chewy grains of flavorful rice and plump golden raisins!
Very tasty! And as easy as could be to make!