 |
| Flavour
with rice based dishes needs to be
subtle and delicate, not over powering
or so bland as to be plain. Over or
undercooking rice can affect the overall
flavour - use butter not margarine
to improve the flavour and colour of
hot pilaff or risotto. |
| Flavours
should compliment one another, no one
flavour should predominate but blend
to highlight the quality of each ingredient. |
 |
 |
Saffron
has a special flavour when used with
rice but should not be over done by
using a strong flavoured herb or spice.
Garnish and add to the dish with prawns
of chicken or fish but not curry or
harsh flavoured foods. |
 |
Flavours
should compliment one another, no one
flavour should predominate but blend
to highlight the quality of each ingredient. |
 |
