The liquid from pickles can give rice a special touch
When preparing pickles or fermented foods, the leftover brine can be used to flavor rice.
Plain white rice cooked in water alone has no distinctive flavor and absorbs the flavors of its surroundings. Infusing it with the liquid from any pickled vegetable adds complexity to a simple dish, and depending on the liquid used, even a simple recipe gains nuance.
There are two ways to do this. The first is to cook the rice with brine instead of water, either partially or completely, on the stovetop or in a rice cooker. The more flavor you like, the more brine you can add, but be careful with spicier varieties, such as banana pepper brine or the brine from fermented chilies used in homemade hot sauces.
The second method involves storing the brine in the refrigerator and sprinkling it over the cooked rice. This way, each diner decides how much they want. Brad Leone, head chef at Bon Appétit and host of "It's Alive," calls it "table brine" and adds fermented chili juice to many of his dishes.
Any brine will do, but some combinations stand out. Crispy rice with butter and pickle brine is first soaked in the juice of the pickles and then cooked in a buttered cast-iron skillet until crispy. With olive brine, the rice pairs well with Mediterranean or Middle Eastern dishes.
Fermented chili brine adds a sweet and sour flavor that pairs well with burritos, rice and beans, or dirty New Orleans-style rice. If you prefer less acidic notes, artichoke juice adds complexity without being overpowering. Other options include caper, feta, and sauerkraut brines.
