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Make Your Own Rice Seasoning - Spice Mixes of the World #41
November 19, 2014

Make Your Own Rice Seasoning and Add Fab Flavours to All Your Rice Dishes


Hi



19th November 2014 -- Issue #41

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - Make Your Own Rice Seasoning

3. My Recipe Book

4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!



Facebook/Youtube/Google+/Twitter Links

To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if you're a Google Plus user...

And if Twitter is your thing...



Rice Seasoning

This easy-to-make Rice Seasoning is just the recipe for all your rice dishes. Using a blend of herbs and spices, it'll add fab flavours and mouthwatering aromas to your rice whether it's brown, white, wild, arborio etc.

Ingredients: (makes about 9-10 tbsp)

3 tbsp dried oregano
2 tbsp dried rosemary
2 tbsp coriander seeds (cilantro)
1 tbsp dried sage
4 tsp black peppercorns
2 tsp cayenne pepper
2 tsp garlic powder
2 tsp saffron strands
1 tsp sea salt

tbsp = tablespoon
tsp = teaspoon

Directions:

  • Coarsely grind the coriander, salt, rosemary and peppercorns

  • Add to a bowl

  • Stir in the garlic powder and cayenne

  • Finally, crumble in the saffron, oregano and sage. Combine thoroughly

That's it!

Store in an airtight container out of direct sunlight. Use within 3 months.

Note: Note: I recommend dry toasting the peppercorns and coriander before grinding. This really enhances their flavours!

See further down the page for tips on toasting and grinding spices.

Click here for a collection of my other recipes from around the world.



My Spice Mix Book



It has 50 recipes ranging from the basic to fairly complex.

Just a few of the recipes you'll find within...

A Collection of BBQ Rubs
Cajun, Creole and Taco Seasonings
Curry Powder and Garam Masala Blends
Pumpkin and Pudding Spice Recipes
Mulling and Pickling Spice Mixes
Recipes For Dry rubs
Blends From China, India, US, Africa and Europe

Comes complete with 4 bonus books all written by me!

Click For Further Info.




How to Toast and Grind

Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

Step 2: Let them cool and then grind.

Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

Click Here for step-by-step info and photos on this recommended technique.




Pass It On

If you like this e-zine, please do a friend and me a big favour and "pay it forward."

If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newsletter page

Until Next Week,

Jason - Spice-Mixes.com


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