Rice Water Pickle is a delightful culinary creation that minimises food waste and elevates your meals with a burst of flavours. It’s a fantastic way to make the most of leftover rice water and transform it into a unique and sustainable pickle.
The recipe starts by boiling rice in a generous amount of water, creating a starchy liquid known as rice water. This water is a crucial ingredient in the pickle, lending it a distinct texture and flavour.
What sets this pickle apart is its combination of sliced radish, carrots, cabbage, garlic, and ginger, delicately layered in a jar. The aromatic black peppercorns and salt are added between each layer, infusing each vegetable with a subtle spiciness and preserving them for an extended shelf life.
A surprising addition to the mix is shallots and fresh red chillies, buried in the center of the jar. These ingredients add a depth of flavour and a touch of heat that beautifully complements the milder vegetables.
The pièce de résistance is the cooled rice water poured over the top layer of vegetables. This transforms the mix into a pickle with a unique texture, partially pickled and partially crisp, thanks to the rice water.
Once prepared, the jar is covered with a muslin cloth and left to mature in a cool place for four days. During this time, the flavours meld together, creating a tangy and savoury pickle with just a hint of heat from the chillies.
Rice Water Pickle is not just a culinary delight; it’s a brilliant way to reduce food waste and make the most of every ingredient. It’s perfect as a side dish, a condiment for sandwiches, or to add zing to your favourite rice or noodle dishes.
Rice Water Pickle
Rice Water Pickle
Ingredients
- 12 cups Water
- 250 gms Rice
- 1 Radish (peeled, thinly sliced)
- 2 Carrots (peeled, thinly sliced)
- 375 gms Cabbage (thinly sliced)
- 3 Garlic Cloves (thinly sliced)
- 1 tbsp Ginger (fresh, peeled, thinly sliced)
- 1 tsp Black Peppercorns
- 2 tbsp Salt
- 1 Shallot (peeled)
- 2 large Red Chilies (Fresh)
Instructions
- In a large pan, bring 12 cups of water to a boil.
- Add 250 gms of rice and boil for 15 minutes.
- Strain the rice water into a bowl and allow it to cool. Discard the rice.
- In a big jar, layer the sliced radish, carrots, cabbage, garlic, and ginger.
- Add black peppercorns and salt between each vegetable layer.
- Top the layers with salt.
- Bury the shallots and red chillies in the centre.
- Pour the cooled rice water over the top layer, ensuring it covers the vegetables.
- Cover the jar with a muslin cloth and place it in a cool spot for 4 days.
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Frequently Asked Questions (FAQ):
Can I use the rice water from freshly cooked rice?
While using rice water from freshly cooked rice is an option, the leftover rice water is recommended as it’s already cooled. The cooled rice water provides the unique texture and flavor profile that makes this pickle special.
How long does Rice Water Pickle stay fresh?
When stored in an airtight container in the refrigerator, Rice Water Pickle can stay fresh for several weeks, if not longer. Make sure to use clean utensils when serving to prolong its shelf life.
What are some dishes to pair with Rice Water Pickle?
Rice Water Pickle is a versatile condiment. It pairs wonderfully with rice dishes, noodles, sandwiches, or as a side for a variety of meals. Try it with fried rice, biryani, or even as a topping for burgers to add a unique twist to your dishes.
