A Solid Guilt-Free Rice Pairing? Yes, Please!

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If you’re one of those people who just can’t skip the four-letter word (say it with us now: R-I-C-E! Rice!) for healthier living, you’re in luck. We got the Laudicos on our side to help you with your wholesome eating woes. Without further ado, here’s a concoction you won’t want to miss. You’ll absolutely love this Seafood Tinola served with Ginger Red Rice Risotto. Go ahead and round up your fambam, as this dish serves 4 to 6 people.

Preparation Time: 30 minutes | Cooking Time: 1 hour

Ingredients
4 tablespoons corn oil
1 cup squid, cut in rings
2 tablespoons ginger, finely minced
1 cup red rice, soaked in water for 1 hour
4 cups seafood stock
fresh herbs, for garnish
4 tablespoons patis, to taste

FOR THE SEAFOOD STOCK
4 cups water
1 kilogram mussels or clams
1 cup shrimp, shelled and peeled

Preparation

FOR THE SEAFOOD STOCK

  1. Boil 4 cups of water, and add the mussels or clams.
  2. Remove the shellfish when they open, then add the shrimp heads and shells.
  3. Simmer for 15 minutes, and strain. Set the stock and seafood aside.

TO ASSEMBLE

  1. Heat 2 tablespoons of oil on high heat, and fry shrimp very quickly in batches for 1 minute. Set aside.
  2. Repeat the same process with the squid. Using the same pan and oil, sauté the ginger, lemongrass, onions, and garlic for 2 minutes. Add the red rice, followed by the patis. Add ½ cup of seafood stock, then let it simmer for around 5 minutes or until almost dry. Repeat the process until rice is cooked.
  3. In case rice is still hard, keep adding ½ cup hot water. Cook for 5 minutes, or until the water is almost evaporated and the rice is soft.
  4. When the rice is soft, add the cooked seafood and incorporate the rice. Garnish with chopped fresh herbs.

Fan of ensaymada? Check out this Creamy Matcha Ensaymada recipe next!