According to the weatherman, this weekend was supposed to be a blizzard suitable for the apocalypse for all us fine folks in NYC. Trying to think ahead and not disappoint anyone, this Sommelier made sure to cancel all his plans and ride out the storm in the comfort home.
When fated morning came and not a single flake had fallen and a virtually empty cabinet, I was left with two quandries: what do I do – and what do I eat?
As you may suspect, my mind drifted to tea – and, being that lunch needed to be made, a new recipe was created.
With a few Oolong tea leaves, plain old white rice was transformed into a sweet, complex, subtly nutty treat of a side. Great with poultry, fish and most Asian-inspired dishes, I present: Too Long Rice.
Too Long Rice
4 cups water
2 teaspoons Too Long Oolong
2 cups rice
4 tablespoons sugar
4 tablespoons rice vinegar
1 teaspoon kosher salt
Bring water to a boil in a large pot. Add tea leaves, allowing to steep for 5 minutes. Strain.
Add rice to oolong tea. Cover and simmer for an additional 20 minutes or until water is absorbed and rice is fully cooked.
Meanwhile, in a small saucepan, over low heat, stir the sugar, vinegar, and salt until dissolved. Fold into the cooked rice and serve.