Saturday, July 11, 2009
So much of frugal food is where the good food really is. Basic ingredients combined with slow cooking bring out flavor that you might not realize is there. Early this morning I put leftover rice in my slow cooker and added chicken stock from the freezer (made from the bones of a chicken some weeks ago), and some fresh ginger and let it cook for about 2.5 hours. The rice eventually fell apart in the broth, releasing its starch, resulting in a creamy tasty porridge. The ginger mellowed contributing it's sweetness with a little spice to the mix.
Please?...may I have some more?