Have you ever used fig leaves in cooking? I hadn’t. From the always inspiring Heidi Swanson’s site 101 Cookbook, I found that fig leaves can be used to flavor rice. We have a fig tree in the yard and now it’s full of young leaves, so I went out, picked a couple of leaves, and made this wonderfully aromatic and tasty brown rice. Heidi made Coconut Rice with a fig leaf and coconut milk (which I’d definitely try), but I just cooked rice with a couple of fig leaves; and it turned out great. The aroma reminded me of cherry leaves often used to wrap Japanese sweets; in fact, the scent is quite similar. The only thing you need to do is to pop a leaf or two in a pot and cook rice as usual. Highly recommended! Fig Leaf Rice Ingredients:
- Short grain brown rice – 2 cups (400ml)
- Water – 550ml
- Salt – 1 teaspoon
- Fig leaves – 2
1. Wash the brown rice, drain, and put it in a pressure cooker. Add water and salt. 2. Place the leaves on top of the rice, cover, and heat on a medium-high heat. 3. When you have the right pressure (check the valve), turn down the heat to minimum (use a heat-diffuser if you have one) and cook for 20 minutes. Turn off the heat. When it’s decompressed, open the lid, mix the rice lightely, and serve.