People Are Sharing The “Accidental” Recipe Discoveries That They Now Make On Repeat

18.

“This past weekend, I used some rice as a weight to blind-bake a crust. After the blind baking (450F for 10ish minutes), the rice went from a normal semi-translucent color to an opaque white. I didn’t want to waste rice, so I put it back into my rice container. The other night, I cooked some of that rice. I was surprised and quite pleased with how it turned out…”

“…The rice was creamier and stickier than normal (even after washing it thoroughly before cooking) and had broken up during the cooking process into smaller rice chunks. The texture of it was kinda like a cross between grits and rice. I think it needs a little more water, but it cooks normally in a rice cooker. I seasoned it with salt, saffron, nutmeg, cinnamon, ginger, and garlic. I was eating it plain by the bowl. It was so tasty. Next time, I’ll add dairy or coconut milk to enhance the creaminess. Maybe some butter too. In any case, I think I’ll start prebaking my rice more frequently now.”

—g0ing_postal