Earl Grey is one of my favorite teas. A fragrant black tea that gets its flavor from the addition of oil of bergamot, which gives the tea its citrusy, more specifically orange-like flavor. Wonderful in the afternoon served hot with a swirl of sweet honey, it even makes for a superb iced tea as well. Searching for a way to liven up a side of brown rice, I decided to infuse the rice with an Earl Grey tea bag. Letting the tea bag steep in the pot while the rice cooks away allows the rice to soak in the essence of the tea itself. The rice ended up being a touch smokey with an inherent orange flavor. Such fun, I can’t wait to try infusing other grains with other varietals of teas!
The rice cooking in the tea-infused water
(To view this recipe, click on the blue title of the blog post above*)
Earl Grey-Infused Brown Rice
Ingredients:
- 2 cups of water
- Pinch of salt
- Drizzle of olive oil
- 1 cup long grain brown rice
- 1 Earl Grey tea bag
Directions:
- Bring the water along with a pinch of salt to a boil in a medium saucepan. Add in the rice, the drizzle of oil, and the tea bag. (Allow the tea bag to hang into the water; I recommend tying it on the handle of the saucepan so it doesn’t fall in or get burned on the stove*) Give the rice a stir.
- Cover, reduce the heat to low, and cook for 18-20 minutes or until the liquid is absorbed the rice is tender. Fluff with a fork and serve warm.
Tagged: black tea, brown rice, earl grey tea, infused rice, infusing, rice, side dish, tea-infused rice
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