SPICES AND RICE WORKSHOP WESTON HUB
Spices are important flavour enhancers and micronutrient rich kitchen aids.
Pro Tip: Toast your dried spices and herbs to bring out their flavour.
Workshop: 2 Rice ‘Dishes’ + Toasted Spice experience with Masala Chai
- Toasted Curried Rice with Indian spices and chips mix for seasoning
- Horchata – Iced Rice Milk with Toasted cinnamon
- Masala Chai fresh made spice blend
See recipes for reference below.
For the spicy, healthy kitchen must have spices:
Marjoram Oregano Cinnamon Parsley
Basil Ginger Root Nutmeg Clove Black Pepper
Flavour Rich Herbs and Spices for Cooking:
Thyme Fennel Allspice Cardamom
Turmeric Curry Caraway
Mexican Horchata
Horchata (pronounced or-CHAH-tah) is a popular Mexican drink that is often described as a sweet rice milk beverage. Horchata is made out of rice, milk, vanilla, and cinnamon. From: Lauren Allen July 17, 2019 Recipe
HOW TO MAKE HORCHATA:
2 cups White Rice
4 cups Distilled Water (or filtered water)
3-4 tablespoons grated cinnamon/powder or handful of cinnamon sticks
1/2 tsp Vanilla
Protip: If you use Fresh Vanilla pods in your cooking, save the pod shells in a container in the fridge and use for infusing in drink preparations like this horchata.
Blend. Blend the rice, water, and cinnamon sticks until the rice and cinnamon sticks are roughly ground. Add the remaining water and blend again.
Let Sit. Pour the contents into a pitcher or container with a fitted lid and place on your countertop overnight (or for at least 8 hours).
Strain. Pour the rice mixture into a fine mesh strainer, into a pitcher and discard the rice.
Add. Stir in the milk, vanilla, cinnamon, and sugar (to your preference). Chill until ready to serve. Stir well before serving and serve over ice. Tastes equally delicious hot with a cinnamon stick as a stir stick. Add honey instead of sugar for a healthy sweet, winter drink.
Masala Chai Recipe
Chai Spice is a Indian spice blend made with various aromatic and healing spices. Also known as Chaika masala or tea masala powder, this is an aromatic spice blend. From: Swasthi on August 28, 2023 Recipe
Masala Chai Spice Sample Recipe
1 tablespoon black pepper (8 grams)
3 tablespoons green cardamoms (20 grams)
1 small stick (8 grams) True cinnamon (Ceylon cinnamon, not cassia)
1 tablespoon cloves (6 grams)
2 tablespoons ground dried ginger (14 grams)
1 to 1½ tablespoons fennel seeds (7 to 10 grams)
3 Black cardamoms (3 grams, optional)
1 large star anise
1 medium nutmeg (4 grams)
To enhance flavour, take all the above ingredients and chop or grind coarsely and toast on low in a pan. Let cool. Place in mortar and pestle or spice grinder. Grind to powder and store in a cool dark place for up to 6 weeks. Refresh spices regularly. They oxidize and lose their potency and flavour.
Add a teaspoon of Masala Chai mix to boiling water, cook for 4-5 minutes, strain into a mug, add milk for creamy texture or honey/sugar for a sweet finish.
Curried Rice – Simple Recipe
Curried Rice is rich in flavour and vital warming spices, that are perfect for a cold winter day.
Curry originated in the Indian subcontinent. The word comes from the Indian Tamil word “Kari” meaning a sauce or soup to be eaten with rice. Curry comprises a mix of these main spices: coriander, turmeric, cumin, and red chili. Source: curryfoodie.com/a-brief-history-of-curry/
Protip: Pick up a Garam Masala mix from a local Indian grocery, to ensure the spices are fresh and full of flavour
Ingredients needed (From: Alida Ryder April 2, 2020 Recipe )
Jasmine / Basmati rice Onion Garlic + Ginger
Turmeric Curry powder / Garam Masala (either will work) Water / stock
Frozen peas (optional) Salt to season
How to (Quick Version) make curry rice
Saute onion in a medium-sized pot until translucent then add ginger, garlic and spices. Use Garam Masala and Turmeric or you can use any Indian spices you have.
Common Indian spices: Curry powder, Cardamom, Cumin, Coriander
Add the rice and a pinch of salt and stir to coat in the spices then pour in the water or stock. Allow the rice to cook until most of the liquid has been absorbed then stir in the peas (if using). Reduce the heat to its lowest setting, cover the rice and allow to cook for another 5 minutes. Turn off the heat and allow to steam for 10 minutes. Season the rice, fluff with a fork and serve.