Rice with Avocado
by Editorial Staff
Experiments are a place not only in the laboratory, even in an ordinary kitchen, but you can also become a researcher – in the field of cooking.) Today we check how tasty ordinary rice porridge turns out in the water if you add the avocado paste to it. Rice with avocado will satisfy even the most daring expectations. And there are a lot of areas of application: a side dish, breakfast, and even a base for rolls or salads. Delicious and healthy dish!
Ingredients
- Round grain rice – 125 g
- Avocado (ripe) – 180 g (1 pc.)
- Vegetable oil – 1 teaspoon
- Fresh parsley – 1-2 branches
- Lemon (for juice) – 1 slice
- Salt to taste
- Water – 180 ml
Directions
- You can take any rice, but keep in mind that the cooking time may differ (refer to the instructions on the package).
- Rinse the rice under running cold water, changing the water 5-6 times.
- Pour 180 ml of cold water over the rice in a saucepan, put on high heat and, stirring occasionally, bring to a boil.
- Then cover the saucepan with a lid, reduce heat to low and cook the rice for 15 minutes. At the end of cooking, salt the rice (0.5 teaspoons of salt).
- After a while, remove the rice from the stove and leave it on for another 15 minutes without removing the lid.
- When the rice is done, make an avocado paste
- Rinse the parsley and shake to remove excess liquid. Tear off the parsley leaves from the twigs and place in a tall blender bowl or small, deep container. Squeeze 1 teaspoon of juice from the lemon there. Pour in vegetable oil and add a pinch of salt.
- Cut the avocado in half lengthwise, remove the pit. Remove the avocado pulp with a tablespoon and add to the herbs.
- Grind the avocado and parsley with a hand blender until smooth.
- Combine the avocado paste with the boiled rice.
- Toss the rice and avocado gently. Try and add more salt if needed.
- Serve the avocado rice to the table immediately after cooking, as avocados tend to darken, which affects both the taste and appearance of the dish.
Enjoy your meal!
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