I made the Mexican rice recipe that was in the NYT recently (http://www.nytimes.com... - basically you toast long-grain rice in some oil, then dump in a gazpacho-like veggie purée and simmer for 17 minutes, then let sit for 10 minutes) and it came out AWFUL - the rice was still crunchy and seemed undercooked, so I added some hot water and cooked another ten minutes. Still inedible, so I gave up and stuck it in the fridge. If it was regular rice, I'd toss it, but given the amount of veggies I used up making it I'd appreciate tips on how to rescue it: Reheat with more liquid? Turn it into rice cakes? Use it to stuff something? Do any experienced Mexican Rice makers spot anything in the recipe I could tweak if I wanted to try again? Thanks for your help!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)