I Made Kedgeree Again
And it was just as good the second time around, but I've learned that what rice you use matters a great deal...
I'll be honest: when I first made Kedgeree upon receiving Oh Cook!, I had no clue what it was. It sounded like a random mixture of ingredients that sounded vaguely interesting together. So, unenthusiastically, I made it for the first time to be so incredibly surprised. I really enjoyed it! I have to say one more disclaimer, but I really have no clue how it is considered breakfast. If I smelled this cooking at 6 in the morning, I think my tummy might churn a bit. This, however, might just be me and for others it might make a tremendous breakfast. Alright, disclaimers done, moving on.
A couple of nights ago, we had nothing on the dinner menu and were on the hunt for what to make. I realized that we had a few fillets of tilapia and the rest of the ingredients needed to make Kedgeree, so I decided we would have that as I truly did enjoy it so much the first time I made it. The only difference this time was that the only rice I could find was long grain brown rice. I didn't see this as posing a problem, however it had a harder time cooking due to the process in which you make Kedgeree. I think that there was not enough of a boiling action to get the long grain brown rice as soft as say the white rice that I used before.
All said and done, however, I really enjoyed making and eating Kedgeree again. I find it to be quite a good dinner and something that I usually find I have the ingredients lying around for (in this sense, usually meaning this past week when I decided to cook it I realized this). Tilapia is by no means my favorite fish. With its earthy flavor and, well, ultra "fishy" scent, it is hardly a nice filet of haddock but it works all the same for us budget conscious people. I really enjoyed making Kedgeree again and if you haven't tried it yet, I highly recommend! Light, enjoyable to the taste, and really quite simple. 5/5!