Flavored rice

DebE13 · Post by **DebE13** » Sun Aug 23, 2015 9:06 am

Not sure if anyone already dors this but I found saving the water from cooked carrots and using it to make rice gives it a sweet flavor. I've also steamed beets in the same pot while cooking my rice. It doesn't leave a noticeable flavor like the carrots do but sure does turn it pink! Plus, it saves a few extra steps.

Post by **tex** » Sun Aug 23, 2015 9:29 am

Deb,

That sounds like a neat trick. Not only does it save cleanup time and effort, but it surely helps to capture some of the nutrients from the carrots and beets that would otherwise be lost when the water is thrown away. And that's definitely a better way to add a little color to meals, than the artificial colors so widely used by the processing industry.

Tex

Chemgirl · Post by **Chemgirl** » Mon Aug 24, 2015 8:31 am

My aunt showed me this! She's from Guyana and apparently saving the water after you cook anything nutrient dense is a thing there.

Makes sense since you save cleanup, get more out of your foods, and add flavor.

Win.

TXBrenda · Post by **TXBrenda** » Mon Aug 24, 2015 12:02 pm

Saves water also!

DebE13 · Post by **DebE13** » Mon Aug 24, 2015 3:48 pm

I was excited to have a twist on the same old bland rice. I always felt bad dumping the water down the drain. Expediting the prep time in the kitchen is a plus.

Sheila · Post by **Sheila** » Mon Aug 24, 2015 5:03 pm

Great idea Deb! Thanks