Secondly, I took the pics for this post just before the light died for the day. I apologize for the quality, but when you get the urge to play with your food and decide you *must* capture the moment, you just have to go with what you got!
I’ve had this little foodie kitchen gadget sitting on my desk for a little while now. I came across it for the first time this past Summer while vacationing in Vancouver, BC. I didn’t pick it up at that time, cause well, I thought do I really need to spend $20 for something I might not use that often?
Fast forward to present day, I recently came across it again while browsing through a local gourmet shop. This time I bit the carrot. My Rice Cube has sat on my desk tempting to come up with ideas on how to use it.
I have this serious thing for Thai curries. I have a Thai Yellow Chicken curry that I make all the time. So, the idea struck me, how do I go about turning my fav curry dish into rice cubes.
This is the results of my first experiment. Let me just say that before the rice was even done, my stomach was growling. For reals. Not only was it growling, it tasted so YUM to me that I scarfed most of it down before I even got to the rice cubes part!
It tasted and smelled like all the best parts of my fav Thai curry. The only thing missing was the chicken…that’s for round 2! Yah, I didn’t have time to defrost my chicken 😛
One of my most used and trusty kitchen appliances is my Zojirushi rice cooker. I’ve had mine for probably close to 9-10 years. I’m pretty sure I would be lost without it. I used to cook my rice on the stove, then in a simple rice cooker, but the Zojirushi took my rice to a whole new kind of wonderful. In the near decade I’ve had mine, it has never failed to produce perfect rice, no matter the kind. When it dies, I’m going to cry, then figure out what organ I’m going to sell to buy a replacement. It’s that good.
I basically decided it would be fun to try to replicate my fav Thai curry in my rice cooker. I used most of the items I would when making my Thai chicken curry and just put it all into my rice cooker. Minus the chicken. I didn’t have time to defrost, so I cheated and put a little chicken stock powder in instead. No telling!
About halfway through the cooking time, the aromas coming from my kitchen were literally making my tummy growl. When the rice was done and I tasted it for the first time, I pretty much filled my bowl up and just inhaled it. It was so good, I nearly ate it all without even getting to the rice cube 🙂
When I remembered that the purpose of this experiment was to make Thai rice cubes, I managed to stop eating long enough to fill the rice cube with the remaining rice and voila….Thai rice cubes, version 1!
I’m working on editing a video of the rice cube in action. Here’s to hoping it get’s done in record time and not left simmering on the back burner too long. The rice cube is really easy to use. You basically just use any rice you want, don’t wash it to keep the starch, cook it and then place it in the rice cube. Give the rice cube a little slide and you have yourself some pretty nifty rice cubes!
How practical is it? I dunno. I do know it was really fun to play with it and my brain is already trying to think up new things to put in it. What can I say. I like to play with my food 🙂