I took some time off. I was in a bit of a recipe rut again. It’s either feast or famine when it comes to recipes, but I’m back. I’m back with a real hit. A new favourite, actually. It’s for rice with poached eggs. I know, it sounds extremely boring and uneventful. It is not. It is interesting and exciting, a little spicy and most definitely fragrant.
Since I’ve been gone, the NYT Cooking site has decided to move to a paid subscription. With the exchange to CAD it comes to just under $8 for a monthly subscription. They also offer a month-long trial for those would-be subscribers. I continue to recommend this site and its content and have since subscribed. But, you do you!
Start by heating your oven to 350F and pull out a fairly large oven proof pot. That’s right, bring on the Le Creuset! In said pot, pour in 1/4 cup of olive oil and turn your heat to low. When it’s nice and ready, toss in two finely chopped onions and a tablespoon of minced garlic. Full disclosure, I had one white onion and one red onion. I used both. I think that’s onion blasphemy, but I threw caution to the wind. Stir it all around so that everything is nicely coated – about 6-8 minutes.
After that, stir in:
- two teaspoons of turmeric and coriander seeds
- 1/4 teaspoon of cloves
- 3 cinnamon sticks
- two thinly sliced and seeded jalapeños
- 2 bay leaves
- 1 teaspoon of coarse sea salt
Crank your heat up to medium and continue to cook for another few minutes.
Add two cups of washed basmati rice. Roll it all around in the oil and spices. Pour in three cups of water. Make sure everything is submersed, put the lid on your pot and throw it in the oven for 25 minutes.
When there’s about 15 minutes remaining for your rice, get started on your eggs and chilli butter.
For the eggs:
Use a pot that can reasonably hold enough water to come two inches up the sides of the pot. Add a really good glug of vinegar. Bring your water and vinegar to a boil and then reduce to a simmer so low that only the occasional bubble floats up. Carefully crack your egg into the water and let cook for 1 minute. Then remove from the heat and cook for about 5 minutes. Don’t listen to the recipe as listed in the NYT. Your yolk will be hard and that does nothing for this meal. Use a slotted spoon to remove your eggs and let drain on some paper towel sheets.
For the “chilli butter”:
Melt about 4 tablespoons of butter in a pan. When it’s all melted, toss in one teaspoon of red pepper flakes and cook for about a minute. It’ll be nicely fragrant.
When the rice is done, toss in 3 cups of chopped parsley and 3 cups of chopped cilantro. Add in 1/3cup of fresh lemon juice.
Plate up, placing your eggs (2 per person) on the rice and pouring over some chilli butter. Season with salt and pepper. This meal goes down like butter. It was great on day two as lunch!
Hassle level: Ok, there are quite a few spices in this one. I guess that’s a pain, but it’s worth it. It’s SO tasty. SO TASTY. I will absolutely be making this one again.
Make it, please. And subscribe to NYT Cooking!