I am terrible at making rice without a rice maker. I can never seem to get the texture correct. The outside is mushy and the inside is undercooked. I always do the right proportion of water to rice, I cook it the amount of time that the recipe says, yet I am a failure at making rice. However, the rice is not inedible so I will end up eating at least one serving of it and throwing the rest out.
This week I made brown rice with a broth, blanched asparagus, and a poached egg. The egg, broth, and asparagus came out nicely. I will have to keep working on my rice cooking skills.
Rice with Poached Egg
- one serving of cooked brown rice (you can also use white rice, if you like)
- one egg
- soy sauce
- sriracha sauce
- not-chicken chicken broth (this comes in a powder at one of the grocery stores I shop at)
- nutritional yeast
Note: I made this broth on the fly and I didn’t measure anything. It definitely came out with an Asian influenced flavor.
1. Boil water and add chicken broth powder. Stir in the rest of spices and nutritional yeast. Once boiling, bring down to a simmer. Crack egg into broth. Do not disrupt the egg at this point. You want to keep your white and yolk whole.
Note: To make sure an egg is fresh fill a cup with cold water. Add the egg to the cup. If the egg floats then the egg is bad. If it sinks to the bottom it is still good to use.
2. Remove the egg from the broth with a slotted spoon once the white has set and the yolk gives but is slightly firm to the touch. If you prefer a harder yolk then let it cook for longer. Put this aside with your rice.
3. Add chopped asparagus to the broth and cook briefly. Put in a cup of cold water to cool it down and stop the cooking the process. This is one of those things that I keep checking for doneness. I like my asparagus still fairly crisp, but not bitter the way raw asparagus can be.
4. Place rice in a bowl, top with poached egg, pour broth over egg and rice. Then add the asparagus. Enjoy!