When we were newly weds, the rate at which Yang and I consumed rice at home was slow. This was partly due to the fact that we didn’t cook frequently at home. Although it might be more economic to buy a pack of 10 kg rice, we always get the 5 kg pack as we prefer not to take a long time to finish up the rice.
If we kept the rice for too long, weevils would start to appear in it. Yang’s cousin shared with us a simple and easy solution to prevent the pest infestation. Just throw a couple of garlic cloves into the rice pack and those devils would never appear! What a nice way to use up those excessive garlic cloves which we tend to have at home too. :)
No more weevils! :D
Wow! What a tip! I’m stuffing garlic cloves into the bags of rice here right now!
Yeah! :D
An alternative would be to store the rice in the refrigerator. But that would occupy too much precious space in our small refrigerator. Glad to have this easy garlic solution too!
In truth, we go through our two supplies of rice (jasmine and Basmati) fairly quickly, but I like to think that the garlic cloves are keeping the rice happy.
Wow, sounds like your family eats rice regularly! What dishes do you have to go with the rice? :)
The Basmati rice we use only when I prepare Indian food (rogan josh, korma, jalfrezi, vindaloo). We use jasmine rice for everything else, even Japanese and American food!
Thnx for the tip. Ever since hubby told me he wants to cut down on his carbs, I haven’t been cooking much rice.
Wow Matt, you guys know how to enjoy various cuisines! I have yet overcome my inertia to try whipping up Indian dishes at home. Do you use herbs like cinnamon sticks and cardamom pods to cook the Basmati rice?
Hi Ally,
You’re welcomed :D
I always have my son bruise fresh cardamon pods to add to the rice as it steams, but I’ve not tried cinnamon sticks yet. I’ll have to give that a try next time.
I love Indian food, but the preparation is immense and my results are seldom as satisfying as what I receive at my favorite local Indian restaurant. Such is life! It does appear to be true, quite naturally I suppose, that the more rigorous the preparation, the better the results. Now, if only saffron wasn’t so expensive.
I saw a recipe that calls for cinnamon sticks and cardamon pods to cook together with Basmati rice to get a fragrant Indian rice. But haven’t given it a shot yet.
Indeed, saffron is such an expensive herb and luxury! A good nasi briyani requires saffron. We have been doing chicken nasi briyani take-aways for dinners over the past few months. Boy, was the rice satisfying!
Nasi briyani . . . Oh man, I’ve got to get back to Singapore! :)
Oops, I triggered something… :P