Rice With A Twist

White rice is a quick and easy side to pretty much any meal. Everyone likes it, it is fool-proof and raw lasts for months in your pantry, so it is always on hand.

Star Anise**

We have white rice about once a week so sometimes a different taste is nice. I always add broken egg or spaghetti noodles so it is almost like a pilaf. The addition of just one piece of Star Anise results in a rice with a more robust flavor but not overwhelming. A subtle change but a nice one. One 'star' has quite a bit of 'star power' so start with one and if you like that next time you could add a second. If you are unfamiliar with Star Anise it is a spice that is star shaped and the texture of a cinnamon stick. You can buy it in most bulk stores. Here in London I purchase it at Quarter Master in Worltley Village. 

Star Anise Rice

• 1/2 Tbsp Extra Virgin Olive Oil
• 4 Tbsp Egg or Spaghetti Noodles, broken into 1/2" pieces (optional)
• 1 cup of white rice, soaked in water
• 2 cups water
• Salt to taste
• 1 Star Anise

* Warm oil in pan on med-high heat, add noodles (if choosing to include) stir constantly as they will burn fast
* Once noodles are lightly bronzed add water, rice, salt and star anise. Turn to high, and let come to a boil, reduce heat to low and cover
* Once rice is done (approx 20 mins), remove Star Anise and fluff and serve


**Star Anise is popular in Chinese cuisine and is also used medicinally in the treatment of rheumatism, colic and bronchitis.  It has also been used extensively to ease digestion and control flatulence and nausea. S tar Anise is often chewed after meals to freshen breath