The first time I saw Cherry Rice was at the Pot Spoon Throw Down at Lopinot last year. When I saw it I knew I just had to have it. It looked exotic and delicious at the same time. You know the type of food that says you just have to try me lol! So, together with my friends, we bought some food from the stall and I decided to try the cherry rice with the Herbed Dasheen, Fresh Salad and Buccaneer Pork. I must say it tasted really good, so much so that I had to try it out at home. But, more on that later...
Cherry Rice: Pure Creativity
What I like about a rice dish like this is how simple it is to make. It is simply delicious, and require few ingredients. This is a perfect beginner recipe for those learning to cook. But, at the same time this is a pleasant surprise any experienced cook or chef can whip up in a jiffy and add their own signature to it. I know many chefs and cooks can "go to town" with such a simple rice dish.
The star of this recipe of course is the maraschino cherries. It adds another dimension of taste to rice that I'm used to. Besides the sweet rice, all the rice dishes I have done are more on the savoury side so this was breaking new ground in my cooking experience so far. To me, maraschino cherries is only used for recipes like black cake or if you're making ice cream and you want some cherries in it like a cherry coconut ice cream.
Now adding it to rice is a whole new kettle of fish and I like the creativity of using it in a dish like this. Anyway, all I had was an idea to work with, since I didn't have the recipe. So, in true trini style, I added my own twist and came up an interesting cherry rice recipe. In the future though I would like to do a few variations on it now that I have the basics down now.
Anyhow it's your turn to try my cherry rice recipe. Are you ready? Let's cook.
Cherry Rice Recipe
1 ½ cups uncooked rice
1 tsp. nutmeg grated
1 tsp. clove powder
0.148 kg maraschino cherries cut in quarters
1 tbsp. butter
Boil the rice and set aside to cool.
Add the rice and mix
Add the cherries and mix thoroughly over a low flame. Serve hot.
- 1 ½ cups uncooked rice
- 1 teaspoon nutmeg grated
- 1 teaspoon clove powder
- 0.148 kg maraschino cherries cut in quarters
- 1 tablespoon butter
- Boil the rice and set aside to cool.
- Melt the butter and add the clove and nutmeg.
- Add the rice and mix
- Add the cherries and mix thoroughly over a low flame.
- Serve hot.