Parboiled and Hard Luck

It was an innocent mistake. Shopping hurriedly with one eye on the clock and the other on increasingly menacing crowds blocking the aisles, I just wanted to get in an out as quickly as possible. Having accomplished that, I discovered my folly once I was back in the safety of my home. Instead of plain, pedestrian, nothing special long grain white rice, what tumbled out of my canvas bag was a pouch of parboiled rice. Not a travesty by any means, but an oddity to be sure. Having never encountered it before, I was surprised to learn that it wasn’t the cheap, nutrient-stripped, processed food I had imagined, but in fact, an even more wholesome and robust alternative to regular white rice.

The Rice Is Right

The visual difference are subtle; easy to miss at first. Parboiled rice has a subtly translucent quality and slightly more yellow color when dry. After cooking, these differences disappear with the water they take on.

To Be Or Not To Be…

Parboiled rice is NOT the same as instant rice or quick-cooking rice. In fact, I find it takes longer to cook that standard long grain white rice; anywhere from 20 to 25 minutes simmering on the stove top, versus 12 minutes for the conventional option. This is because it’s not actually half-cooked, but soaked, steamed, and then dried before piling into packages. That makes the exterior more impervious to liquid infusion, taking longer to rehydrate, and then hold its shape better when cooked as a result. The texture turns out more toothsome and robust, with beautifully separate, discrete grains that won’t clump together.

Trust The Process

Before anyone starts decrying the “unnatural” manufacturing process to bring parboiled rice to the table, take a look at the alternative. White rice has the husk and bran stripped away, removing essential vitamins and minerals, not to mention most of the fiber and protein. Parboiled rice is steamed while still inside the husk, infusing many more of those nutrients right into the kernel, without giving you the same darker, earthier flavor of brown rice that some picky eaters find objectionable. What’s especially noteworthy about this process is that it creates resistant starch, which can act as a prebiotic, improving overall digestion.

Use Case Scenarios

At the end of the day, it’s just rice, which means it works perfectly in any recipe that you would pick long grain rice of any variety. To best leverage is unique properties that make it resistant to getting mushy, my top recommendations for uses include:

  • Fried rice – No need to let the cooked rice cool before throwing it into the wok! The starch is already gelatinized, which means it won’t continue to degrade or break apart in the pan.
  • Rice soup – While it will still continue to absorb the broth as it sits, it will do so at a much slower rate. If you cool the soup completely, add the cooked parboiled rice, and then store it in the fridge, the leftovers will reheat beautifully, without a giant ball of overcooked rice at the bottom.
  • Rice salad – Toss cooked and cooled parboiled rice with your favorite vegetables and vinaigrette, and you’ve got a picnic party stater that will keep all day, no matter the weather.
  • Stuffing – Shake up the usual wild rice affair next Thanksgiving with a crowd-pleasing parboiled rice base. In this case, it will cook much faster than the 50 to 60 minutes required for the semi-aquatic grass.

Par-Boiling Point

While I adore sticky rice, clumping together in chewy mouthfuls, the unique structure and discrete individual grains of parboiled rice turned out to be a surprisingly satisfying change of pace. Not all mistakes are bad, and this is one I’ll likely repeat on future shopping trips—albeit more intentionally.

Spring For Spices

You’d think that with the word “spring” right in the name, spring rolls would be seasonal, yet we don’t even have a consensus on whether they should be fresh or fried, let alone what goes inside. Morphing and evolving over time through the hands of countless cooks, their resistance to definition is a testament to their versatility. With such effortless adaptability, who says we can’t mix things up and throw some potato in there? And what if it happens to be seasoned like a samosa? The Indian pastry itself isn’t all that different when you think about it.

Springing Up Everywhere

The term “spring roll” likely originates from the traditional Chinese practice of making these rolls during the spring festival, AKA Lunar New Year, as a celebratory snack. Simply by virtue of using fresh vegetables, any vegetables at all, they represent the idea of a fresh, new start. Seasonal ingredients typically harvested in the spring may or may not apply.

Indo-Chinese Fusion

Strip away the deep fried dough of conventional potato samosa to bring that highly spiced and aromatic filling to the fore. Encased in translucent rice paper, unburdened by heavy pastry and excess oil, it’s a lighter bite that really could put a spring in your step. It’s not the crispy crunch you might expect, but instead a soft, slightly chewy wrapping that lets the aromatic spices shine.

Let’s Wrap This Up

Besides the obvious benefits for anyone with a fear of frying, using rice paper makes these rolls far quicker and easier to assemble than conventional samosas. Plus, they’re automatically gluten-free for a more inclusive savory treat. As a packable lunch option or picnic party starter, you can’t beat that convenience. Factor in the cool, refreshing, and invigorating tamarind-mint chutney for dipping, and you’ve got a crowd-pleasing hit that’s as satisfying as it is boldly flavorful.

At its core, a spring roll is anything you want it to be, wrapped up in a cloak of gossamer rice paper. Despite the seasonal implications of such a name, they’re truly timeless. Unbound by traditional implications, the modern spring roll is a reflection of global inspiration. Golden spiced samosa filling is only a small taste of what’s possible when you start rolling.

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Anthem of Our Dyeing Day

Life is meant to be lived in full color. Though artificial dyes have had us in a choke hold for the past half century, it hasn’t always been that way. Nature has so much to offer, beyond the fleeting rainbow after a storm. Everyday plants, flowers, and even kitchen scraps contain vivid hues waiting to infuse fabrics with vibrant, one-of-a-kind shades. Transform old shirts, plain linen napkins, or even simple scarves into canvases of rich, natural color, all from what’s growing right outside your door or tucked away in your pantry.

Choosing Fibers that Will Accept Natural Dyes

Not all fabrics work equally well when it comes to dyeing. Natural fibers like cotton, linen, bamboo, and hemp tend to absorb natural dyes better than synthetics, which often have a coating that resists dye uptake.

Cellulose fibers (anything that didn’t come from an animal) are plant-based and require special attention in the mordanting process (see below) to ensure they accept dyes effectively. These fibers need to be properly pre-treated with a mordant to help them bond with the dye.

The key to successful natural dyeing is knowing the fiber you’re working with and whether it needs pre-treatment to absorb color properly.

Pre-Treating Cellulose Fibers: Scouring and Mordanting

Cellulose fibers like cotton and linen are less naturally absorbent when it comes to dyeing. That’s where scouring and mordanting come in.

  • Scouring is a cleaning process that removes any oils, dirt, or factory residues from the fibers. This step ensures that your dye bath will take evenly across the fabric. To scour fibers, simmer them in a water solution with a mild detergent (like a dish soap) for about 30-60 minutes. Rinse thoroughly before dyeing.
  • Mordanting is the process of applying a mordant, a substance that helps the dye bond to the fiber. Alum (potassium aluminum sulfate) is the most commonly used mordant for cellulose fibers, but iron and copper can also be used for different color effects. A simple alum mordanting process involves simmering the fabric in a mordant solution for an hour or so, then allowing it to cool and soak in the solution for at least 24 hours.

Mordanting is especially important for cellulose fibers because it helps the dye adhere to the fibers, resulting in more vibrant and long-lasting colors.

Choosing Colorful Plants for Your Project

The beauty of natural dyeing lies in its vast palette of colors, waiting right outside your door, or already on your kitchen counter. Here are some classic dye plants to get you started:

  • Red onion skins, rose petals, annatto seeds, and cranberries – There’s no lack of bold red options, which can create everything from soft pinks to deep maroons.
  • Beets – Yep, those earthy roots can give you stunning reds and pinks. Plus, you can eat the leftovers!
  • Marigolds, yarrow, and daffodils – These cheerful flowers are perfect for warm yellows and oranges, making them a go-to for a sunny, vibrant dye.
  • Cabbage – Believe it or not, red cabbage leaves can produce everything from pale blues to rich purples, depending on the pH of your dye bath.
  • Turmeric – This kitchen staple gives off a bold yellow color, perfect for adding a touch of sunshine to your projects.
  • Blackberries and blueberries – If you’ve got a stash of these berries, they can give you rich purples and pinks—perfect for creating a moody, cool vibe.
  • Grass and Dandelion leaves – Put those weeds to work! Regular old lawn clippings can produce vibrant greens, especially when combined with the right mordant.
  • Avocado skins and pits – While known for their pinkish tones, avocado pits and skins can also give off a soft greenish hue when paired with the right mordant.

You can forage for local plants to create your own unique color palette. However, not all plants work equally well in dyeing, so it’s essential to experiment and learn which local plants yield the colors you want.

Printing with Plants: Creating Beautiful Patterns Naturally

If you’re looking to add some botanical flair to your fabrics, “printing” with flowers, leaves, and other plant materials is a simple and stunning way to make unique, nature-inspired patterns. Unlike traditional dyeing, which involves soaking the fabric in a dye bath, printing is more like creating a natural stamp or design on your fabric using the plants themselves. Here’s how to do it:

  1. Prepare Your Fabric –-Pre-mordant your fabric (if desired) to help the color bond better, though you can also experiment without mordanting for softer, more subtle prints. Lightly dampening the fabric can help the print absorb better.
  2. Arrange the Plant Materials – Lay your fabric flat and start arranging your plant materials directly on top of the fabric. You can either create a scattered, random pattern or a more structured design—think about leaves creating a repeating pattern or flowers placed in a corner for a more artistic touch.
  3. Print the Design – To transfer the plant’s color to the fabric, gently press down on the plant material. The easiest way to do this is to roll it up very tightly, then roll that into a coil, then tie it with twine. Bear in mind that thinner materials may bleed through, so you might want to place a piece of plastic wrap on top of the full length to prevent any unwanted transfer.
  4. Set the Design – Once the design is pressed, you can heat set the print by steaming the coil for 10 – 15 minutes. Be careful that the fabric never touches the water or else the colors will bleed. Cool and dry completely before unwrapping.
  5. Reveal Your Pattern – After the fabric has dried, carefully peel off the plant materials to reveal your print. The result will be a one-of-a-kind design with all the textures and colors of nature, from soft, leafy imprints to vibrant floral marks.

This method allows you to play with patterns, colors, and textures in a way that’s totally unique. You can experiment with different plants, layer prints, or even mix and match colors from different flowers or leaves. Whether you’re aiming for delicate, ethereal prints or bold, graphic designs, plant printing opens up endless possibilities for personalizing your fabrics with the beauty of nature.

Processing & Extracting Dyes

To extract color from plants, you’ll need to prepare the plant matter. For leaves, flowers, or bark, chopping or grinding the material into smaller pieces helps release more dye. Once the material is prepared, follow these steps:

  1. Place your plant material in a non-reactive pot and cover with water.
  2. Simmer for 1-2 hours (or longer for more intense color).
  3. Strain out the plant material using cheesecloth or a fine strainer.
  4. You now have a dye bath ready for your fiber.

Immersion Dyeing: Creating Deep, Saturated Colors

For the most vibrant and deep colors on cellulose fibers, immersion dyeing is the way to go. After your fiber is prepped and mordanted, immerse it in the dye bath. The longer you leave the fabric in the bath, the more intense the color will be. You can also layer colors for a more complex hue.

For a rich, deep color, try multiple rounds of immersion, allowing the fabric to dry between dips. This layering technique helps build up saturation without overwhelming the fiber.

Caring for Naturally Dyed Fibers

Once you’ve successfully dyed your fibers, proper care will ensure that the colors last. Natural dyes can be more susceptible to fading, so always wash your dyed items with care:

  • Hand wash in cold water with a mild detergent.
  • Avoid direct sunlight for long periods, as UV rays can fade natural dyes.
  • Air dry instead of using a dryer to protect the color.

Some colors may need periodic re-dyeing to keep their vibrancy over time.

Natural dyeing is a process that can be as rewarding as it is beautiful. By learning how to select the right fibers, extract colors from plants, and care for your creations, you’ll be able to craft stunning, eco-friendly textiles that are truly one of a kind. So gather your materials, test some local plants, and dive into the world of natural color—your next handmade project awaits!

Pawsitively Sweet

My penchant for milkshakes is well known, as is my love for my baby boy, Luka. When his birthday rolled around, I figured, why not let him in on this universally cherished simple pleasure? After seven years by my side, sharing in every sweet, sour, and sometimes bitter moment of my life, he deserves something special to celebrate. Introducing the Biscuits & Banana Muttshake, the perfect birthday present for my favorite four-legged companion.

Every now and then, dogs deserve to indulge, too! Made with simple, wholesome ingredients, this isn’t some crazy extravagance, but a reasonably healthy bonus that fits into any feeding plan. All it takes are chopped up crunchy biscuits blended into a creamy banana base with a pinch of cinnamon. Think of it as a “cookies and cream” milkshake, but with a dog-friendly twist.

Swaps and Substitutions

While Luka would happy chow down on anything I give him, edible or not, I know how tricky it can be working with pickier pups. Try switching up the formula to better suit your little beast:

  • Ice: Omit in the winter or for dogs with sensitive/bad/missing teeth.
  • Banana: Substitute 1/2 cup pumpkin puree, applesauce, or vegan yogurt.
  • Cinnamon: Omit or substitute ground ginger.
  • Non-Dairy Milk: Substitute with water or vegetable stock.
  • Dog Treats: Substitute with a handful of their regular kibble, for dogs on a strict diet.

Whether it’s for a birthday, a holiday, or just because, this muttshake is a fun, easy way to spoil your fur baby, just a little more than usual.

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