Saturday, 5 April 2008
Rice with beans
A friend and I lunched at a restaurant which was recommended. We particularly liked the rice with beans. We were so inspired that we went straight to the supermarket and got the ingredients. Brown, red and white rice with black and red beans. I soaked the beans overnight and the brown & red rice for a few hours; cooked it in a rice cooker with chicken stock. It turned out fine but I still prefer the one in the restaurant. What's the secret?