Peas and carrots—that humble yet dynamic duo—add just the right sweetness and color to this Indian-spiced rice. The pared-down ingredient list may tempt you to throw in aromatics and sexier veggies, but don’t bother. This easy dish tastes authentic, cooks in a flash, and can either go with a curry or dress up a simple meal with its fragrant, warm spices. This recipephany came from the back of a bag of basmati rice, more proof that we get the best recipes right off the packages. Unfortunately, we didn’t note the brand, so we can’t give it credit. Maybe it’s just as well we don’t remember the brand. The rice producer would probably be upset…
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Risotto with Butternut Squash and Sage in the Pressure Cooker
As the days get shorter, keep the sun in your life with gleaming risotto lit with golden butternut squash. Plump little Arborio rice grains turn creamy yet keep a nice al dente chew. Swirled with sweet winter squash, it’s a comfort food to rival mac and cheese. The pressure cooker (or Instant Pot) cooks it up perfetto in just about 5 minutes, without any of the watching, stirring and all-around fussing that scare cooks away from risotto. Fresh sage plays the hero here, propelling the savory flavors into the stratosphere. Dried sage can work, too, but fresh velvety leaves add the brightness of garden greens. If you don’t have a pressure cooker or its…
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9-Minute Creamy Rice Pudding in the Pressure Cooker
Luxurious rice pudding tastes divine and makes you feel good all over. But achieving a rich creaminess can be tricky. Baking can take hours, and the rice can even toughen. Thanks to the miraculous time-defying Pressure Cooker (or Instant Pot), this recipephany takes raw rice from zero to supreme creaminess in less than 15 minutes. Evaporated milk (milk that’s been concentrated by cooking it down) adds thickness plus a hint of caramelization. This slight nuttiness joins hands with the vanilla and cinnamon (rice pudding is a great delivery system for both) to create ahhh-inspiring yumminess. While you might think of rice pudding as the fluffy slippers of desserts, it has some hipness. When our…
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Anne’s Irresistible Cuban Black Beans and Rice (Frijoles Negros)
My first taste of Anne Discenza’s cooking was no less than Beef Wellington, perfect tenderloin gift-wrapped in puff pastry. She happily dove into all kinds of cuisines, from epicurean classics to ethnic specialties. She was so generous and passionate about food that she created dishes showcasing local seafood even though her allergies prevented her from taking the smallest taste. She rarely taste-tested as she cooked anyway, since she got all her feedback by simply sniffing aromas mingling in the pan. Following Anne’s memorial service last month, the family gathered in her and Joe’s kitchen. Miriam Discenza told the story of her mother-in-law’s irresistible black beans and rice. Once you make this recipe, you’ll understand…
