Rainbow Rice

Posted by admin | Child friendly food,Recipes,Vegetarian | Monday 30 August 2010 8:29 am

As I’ve mentioned before before, feeding a 4 year old child is a real challenge, and expanding her tiny list for favourites is near impossible. But last week I had a eureka! moment. Brought on by a story I was telling her, and some old childhood memories of my own.

One of my mom’s favorites for her party menus used to be what she’d named Rainbow Rice. I remember her with a assortment of mixing bowls, food colors and ingredients. Mixing, stressing, molding… it was a long involved process, and its success or otherwise could only be judged just before dinner, when shooing other ‘helpful’ guests out of the kitchen, she held her breath and slowly un-molded the casserole onto the serving dish.
Rainbow Rice
My dish was a shameless short-cut. For one I will never be a gourmet chef who enjoys slaving, playing, concocting in the kitchen. For another, this was totally impromptu, I really had very few ingredients to play around with. And thirdly, with my daughter, there’s no guarantee that anything’s going to work, so I refused to build myself up for disappointment. Especially since, her favorite food is PLAIN white rice; no gravy, no curries, NO mixing! I was on dangerous ground with the experiment already!

As it happened, my shortcut rainbow rice was a success, in terms of how it looked and thanks to the build-up I gave it, the enthusiasm with with it was consumed. The flavors this time were simple, minimum spice, but I’m going to dig out mom’s old recipe sometime soon, but for now, here goes…

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RAINBOW RICE Serves 4
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INGREDIENTS
1 1/2 cups rice cooked about 5 minutes short of perfect
I’ve found a pretty foolproof way to measure out rice to be used. I just use my open hand-full, one per person and then 1 extra. No, I don’t have a very big hand, and its always worked perfectly for me. If you use Basmati which doesn’t fluff too much, you can probably get a little safer by adding 2 hand-fulls over the head count.
2 tablespoons boiled beetroot, grated
10 stalks spinach
1/2 teaspoon sugar
1/4 teaspoon turmeric powder
1/4 teaspoon chili powder
1/4 teaspoon pepper
1 chicken stock cube (but you can do without this entirely)
1/2 lime squeezed
salt to taste
1 teaspoon butter
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