sauced rice

I like to sauce my rice, very generously. I might even say that I like to smother or even completely drown the rice in my sauce. The pictures may most often show rice with sauce on top, but rest assured that when the camera disappears, more sauce is added and mixed in with the rice.

These are only a few of the many sauced rice dishes I have prepared.

a. boiled rice

Boiling rice is easy, but you do need to read the instructions on the package for the required amount of water and the recommended cooking time. Parboiled rice can be as short as 5 minutes, regular rice as much as 30 minutes.

I usually try to use the correct amount of water, so that there is no liquid left by the time the rice is fully cooked. It is possible to use extra liquid, e.g. if you want to use the rice broth as a base for sauce.

When using boil-in-a-bag rice, use enough water to fully submerge the bag. Just remember: the more water you use, the more flavor you'll be pouring down the drain.


This is what you need for 2-3 servings:

  • 1 cup rice
  • 2-3 cups rice
  • S&P, spices of your choice
Pic1: boiled rice


internet pictures

Pic2: pour water
Pic3: add rice
Pic4: simmer

internet pictures

Pic5: strain
Pic6: cover, rest
Pic7: fluff

sauced rice

see: curried rice

Pic8: dry curry rice
Pic9: wet curry
Pic10: curry sauce over rice


mole sauces

Pic11: mole poblano (chocolate)
Pic12: mole verde
Pic13: curried mole verde

other sauces:

Pic14: cheddar béchamel sauce
Pic15: beef broth and hot pepper sauce
Pic16: bacon pork gravy