Cook up buttered, spiced rice - if using a rice cooker, I just toss about a tablespoon of butter in per cup of rice, a pinch of garlic, and a crushed cardamom pod. If I'm cooking the rice in a pot, I grease the bottom of the pot with butter before adding the water and rice, and then use a little less butter over the top.
I heat olive oil, just enough to coat in the pan I'm going to mix everything together. Large fry-pan by choice. To this I add some thin-sliced onion, tomato, basil, and garlic (I prefer fresh, but the last two can be powder/flake as well), and when that's sizzling gently (I turn down the heat), I add a teaspoon or a bit more of green Thai curry, and let it heat another couple minutes on the lowest fire I can get from my gas stove.
Once the rice is done and the beans are warm I glop everything together, grate some cheese over it, and add sour cream. Proper consistency should make a peculiar sucking sound when a spoon is run through it.
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timeasmymeasure
Glop.
Date: 2012-05-29 03:07 am (UTC)I heat olive oil, just enough to coat in the pan I'm going to mix everything together. Large fry-pan by choice. To this I add some thin-sliced onion, tomato, basil, and garlic (I prefer fresh, but the last two can be powder/flake as well), and when that's sizzling gently (I turn down the heat), I add a teaspoon or a bit more of green Thai curry, and let it heat another couple minutes on the lowest fire I can get from my gas stove.
Once the rice is done and the beans are warm I glop everything together, grate some cheese over it, and add sour cream. Proper consistency should make a peculiar sucking sound when a spoon is run through it.