Ingredients with Measurements:
- 2 cups of white rice
- 4 cups of water
- 1/2 cup of tamarind pulp
- 1/4 cup of vegetable oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of cumin
Special equipment needed:
- Large pot with lid
- Blender or food processor
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer until the water runs clear. Drain and set aside.
2. In a blender or food processor, blend the tamarind pulp with 1 cup of water until smooth. Strain the mixture through a fine-mesh strainer to remove any seeds or fibers.
3. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 3 minutes.
4. Add the rice to the pot and stir to coat with the oil and onion mixture.
5. Pour in the tamarind mixture and the remaining 3 cups of water. Add the salt, black pepper, and cumin and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
7. Remove the pot from the heat and let it sit, covered, for 5-10 minutes to allow the rice to steam and fluff up.
8. Fluff the rice with a fork and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe makes 4-6 servings.
Nutritional information:
Calories per serving: 290
Fat: 9g
Carbohydrates: 48g
Protein: 4g
Sodium: 390mg
Fiber: 1g
Sugar: 2g
Substitutions for ingredients:
- Brown rice can be used instead of white rice for a healthier option.
- Olive oil can be used instead of vegetable oil.
- Tamarind paste or concentrate can be used instead of tamarind pulp.
Variations:
- Add diced tomatoes and chopped cilantro for a more flavorful rice dish.
- Add cooked shrimp or chicken for a complete meal.
- Use coconut milk instead of water for a creamier rice dish.
Tips and tricks:
- Rinse the rice well before cooking to remove excess starch and prevent clumping.
- Use a fork to fluff the rice after cooking to prevent it from becoming mushy.
- Adjust the amount of tamarind pulp to your liking for a more or less tangy flavor.
Storage instructions:
Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the rice in a microwave-safe dish with a splash of water and cover with a lid or microwave-safe wrap. Microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the tamarindo rice in a colorful bowl or on a decorative plate for an eye-catching presentation.
Garnishes:
Garnish with chopped cilantro or green onions for a pop of color and flavor.
Pairings:
This rice dish pairs well with grilled chicken or fish, roasted vegetables, or a simple salad.
Suggested side dishes:
Serve with a side of black beans or refried beans for a complete meal.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir to combine.
- If the rice is too wet, remove the lid and let it cook for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tamarind is a tropical fruit that is commonly used in Asian and Latin American cuisine. It has a tangy, sweet flavor and is often used in sauces, marinades, and drinks.
Flavor profiles:
Tamarindo rice has a tangy, slightly sweet flavor with hints of onion and garlic.
Serving suggestions:
Serve the tamarindo rice as a side dish or as a base for a complete meal.
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