Rice

Chive Risotto Cakes

June 29, 2010 by Charles 2 Comments

Giffen goods are a hot commodity – literally.

Giffen goods, named for the economist Sir Robert Giffen, are goods that do not respond to normal economic forces. In a normal marketplace, the price and quantity of goods situate according to the well-established supply and demand curves. And according to these economic principles, as the price of a good rises, the demand for the good at that price, falls. Think about your standard flat-screen television. At $1,200, the market for the product is understandably tepid. And for that price, you might even settle for the old tube screen. But at $400, suddenly your living room and kitchen are now boasting brand new televisions.

Giffen goods defy that logic. As the price …

Brown Rice Pudding

March 29, 2010 by Charles 4 Comments

In my legal world, I’m accustomed to starting things fresh. Every case requires its own study; every case presents its own facts and presentation of the law. It’s why the Circuit Courts can direct their District Courts in opposite directions. It’s why a simple car accident can take its litigants to the Supreme Court, and it’s why the Justices there can split their vote. Even the same case presents itself differently to different viewers.

Last week, I should have brought this understanding to my cooking world.

After making rice pudding with white rice, I copied the recipe …

Brown Rice

January 30, 2010 by Charles 2 Comments

Making the perfect pot of rice is no easy task. In my first few attempts, it boiled over, came out gummy, and stuck to the bottom: the trifecta of bad rice. But with some practice, and a few google searches, I came to perfect my rice.

Rice is finicky, like a set of rabbit ears on an old television. The more you handle the rice, the worse it turns out. With rice, delicacy is the watchword. Like those thin metal rods, you need to place the pot of rice in the right place, and then leave it alone, trusting it to work as it should.

In practice, this means …

Mushroom and Asparagus Risotto

September 23, 2009 by Charles 2 Comments

Risotto is one of those perfect dishes with which to experiment. From chicken broth to mushroom soup, the short-grain rice is eager to absorb whatever liquid you throw at it. At the same time, it’s creamy color and texture make colors and crunch a welcome addition. Pairings range from smoked trout and roasted butternut squash, to the ever-popular asparagus spears and mushrooms. Even cold leftovers provide a reason to rejoice, with warm suppli just around the corner!

Having recently made roasted asparagus, I decided…

Rice Pudding

April 23, 2009 by Charles 3 Comments

Between Three-Cheese Risotto and the subsequent Suppli al Telefono, I seem to have rice on the brain. Naturally, I decided to make rice pudding with the little remaining rice I still had.

The beauty of this recipe rests in its simplicity. It’s six ingredients, one saucepan, and one stirring spoon. I use 1% milk and it remains delicious. If I have if after dinner, I can call it dessert. But with two cups of low-fat milk and a few servings of rice, I can also have it when I wake up, and call it breakfast.

I really recommend using…