Curry in a Hurry!

For the most part, I love cooking. But there are some days when I just want to kick my feet up, sip on a hearty glass of wine, and enjoy the moment. Today was one of those days. But just because I was not in the mood to spend too much time in the kitchen did not mean that I did not want a robust dinner to match that full-flavored glass of vino.

A single grain of rice can tip the scale.

Unit 14 turned out to be another enlightening chapter in my culinary, dare I say, journey. I grew up on rice. I am not sure which came first, but the three things I can not remember not knowing how to make are pound cake, tea, and rice. And to this day, I love all three. But, and this is an enormous but, I now know a better way to cook rice. No more stove-top absorption method for me. Whether I am making simple rice or pilaf, it now gets popped in the oven to finish cooking. No more uneven cooking or burnt bottom. It just comes to down to simplicity for me. I can then focus on the other parts of the meal knowing that the rice will be perfect.