scrounging for snacks: garlic basmati rice w/ boiled egg + raisins

A few years ago, in a season of transition, I posted this recipe for a snack that ‘slapped’ as the youth say, but that I knew I would likely never make again. Since then, I’ve joked about creating a Scrounging For Snacks cookbook of a few simple recipes for when you’re “going through.”

In light of the globally challenging times we’ve been presented with to navigate, I thought I’d actually follow through with my cookbook idea by way of posting here on the trusty smörgÃ¥sblog.

I have recently discovered about myself that I am, in fact, an optimist and an idealist. As a recovering perfectionist, I am a woman who sees what’s not right (often before I have seen what is), and am aware of what could possibly go wrong. And I believe that the best is yet to come. I believe that by faith in the grace of God, whatever ‘things’ are, they can get better.

I have learned that thankfulness to God is a crucial component of the process. Not only does thankfulness honor Him and demonstrate your faith in His good character and will towards you, it also increases your faith . . . And this is the victory that overcomes the world, even our faith {1 John}.

Whether you’re experiencing financial trials, or simply wanting to minimize your grocery outings, I hope you’ll be inspired and encouraged to creatively and thankfully nourish yourselves “during these times”… and I hope we take ourselves and our aesthetics a little less seriously. Ha.

Today’s recipe was “cobbled together” if you will with a pack of basmati rice leftover from a meal box I was gifted, an egg, and a handful of raisins. I didn’t end up using any oil or butter, but a non-stick pot and the spices I had on hand.


1/2 c of basmati rice + a little over 1 c of water

1 egg

salt, pepper, paprika, garlic powder


place the egg in a small pot (doesn’t need to be non-stick), and ‘cover it with about an inch of water’. . . essentially, this means you fill the pot so that the egg is submerged with about an inch of water between the egg and the surface of the water. bring it to a boil on medium high heat with a dash of salt.

while the egg is being brought to boil, bring the rice + water to boil in a nonstick pot (also on medium high heat). this is the point at which you’ll want to add salt, pepper, and garlic powder to the rice. you want to be generous with the salt, but it’s better to start with less and add more to taste later.

* if you don’t have a nonstick pot, but do have butter or oil, use whatever pot you have and about 1/2 tbsp of butter or oil.

once the egg starts to boil, remove it from heat and let it sit in the hot water for about 12 minutes. once the rice begins to boil, reduce to medium low heat and cover it.

all in all, the egg takes 12 min after it’s removed from the heat to cook thoroughly and develop that nice boiled egg … shape? consistency? ha. the rice takes a total of about 17 minutes to simmer, depending on how you like it done and how much water you started with.

peel and slice the egg and shake some paprika over it. taking the time to plate it nicely and being thankful as you enjoy it is key. 🙂

. . . & & // bone apple teeth.


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