I love the food at Christmastime. Maybe it's the stuffing. Maybe it's that we eat four times as much cheese as usual. Maybe it's the chocolate, or maybe it's just that there are a lot of food-centric gatherings of friends and family. However, when the decorations come down, it's time for something other than the Northern European food that I have been devouring over the past month.
Asian is an easy switch to make; here in Vancouver, there are plenty of the right ingredients to make it easy to make something far and away from roasted poultry, and there's always something that I haven't tried or haven't really had a chance to experiment with. And, what is the New Year for, really, if not experimentation?
I've cooked red rice once before, and I'm pretty sure that I will again. It has a firmer bite to it than white rice, and a nuttier taste than most brown rices. It looks pretty on the plate - not the purply colour of Forbidden Rice, but a lovely sort of warm, dark red that would look really good in a shoe (ahem).
As a plain heap of rice on the plate, it's alright but not a star. As a base for a delicious red Thai curry featuring chicken and most of the vegetables in the fridge that need using up, it's outstanding! It gives a certain heartiness to the dish that is very satisfying, and may well be my preferred application for this type of rice. Of course, there is a lentil-and-red rice patty recipe floating out there in bloggerland that I mean to make eventually, and sometime soon I'll get to it. In the meantime, curry foundation it shall be.