all 129 comments

[–]LaFlaneuse 32 points33 points ago

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I would invest in a rice cooker (you should actually be able to find on for cheap). It makes preparing the rice much easier. Once it's cook, you can make yummy fried rice. My grandpa makes fried rice with eggs and bacon. Just scrambled some eggs and fry bits of bacon, then throw the rice in. The rice soaks up the taste of the bacon - mmmmmm

[–][deleted] ago

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[deleted]

[–]BostonTentacleParty 1 point2 points ago

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Seconding all of the above. Well, I can't vouch for the bread maker, but a crock pot allows you to keep stews for a while, making for quite a few meals. And the rice cooker was definitely the cooking appliance we used most in my college house; excellent for preparing rice for use in sushi or stir-fry.

[–]crapfoodpants 0 points1 point ago

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You can make nice bread inside a rice cooker. I enjoy it, though a bread machine mixes dough as well.

[–]kmartburrito 8 points9 points ago

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Grab this one which I'm sure you can find pretty much anywhere.

Cheap B&D Rice Cooker

My wife and I have been using this ~$25 rice cooker for nearly four years. We use it at least three or four times a week, and it takes a little over 20 minutes to cook our rice.

We received a much more expensive steamer/cooker as a wedding present, and that thing blows goats in comparison to how good that cheap-o one is.

It's nice because it will keep it on the Warm setting until you unplug it, and the left handle doubles as a Scoop Holder/Lid Holder.

Don't let that one star review keep you from getting it. It's cheap and is definitely the workhorse of all our cooking appliances. We'll definitely buy another one of the same brand.

I can't chime in too much on the tasty factor, but my wife and I really like spicy things, so we have made a pepper concoction from our garden which we've dried out and put into a grinder. We like to put that on our rice to get rid of the bland factor.

[–]onmach 1 point2 points ago

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This one is very similar to the zojirushi cooker link that I've been using for the last few years.

However, looking at yours it seems like the B&D one is way superior to mine :(. And cheaper. Oh well, mine is still pretty amazing.

[–]Noexit 0 points1 point ago

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How's the cleanup on that? Similar to just a stovetop pan?

[–]kmartburrito 0 points1 point ago

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The inner pan just sits in the cooker and is easily lifted out. It's also got a teflon-ish nonstick coating, so you can either throw it in the dishwasher or wipe it clean with a dish towel or paper towel.

[–]Noexit 0 points1 point ago

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I'm sold!

[–]infinite 0 points1 point ago

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As a side note, I think most rice cookers are really easy to clean. I take pride in keeping my clean, many parts detach for the sole purpose of cleaning it. IMO this is due to asians who emphasize cleanliness(ie taking off shoes when entering a house for example).

[–]jeresig 0 points1 point ago

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I have a nearly-identical one (although much smaller). I love it to pieces. I just dump the rice and water in and 20-30 minutes later I have delicious rice that's a perfect temperature (and kept warm until my meal is done cooking). Clean-up is a breeze, I've never had rice stick or a boil over. I'm always very hesitant to buy item-specific kitchen gadgets but I have no regrets with this device, it's great.

[–]kmartburrito 1 point2 points ago

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I mentioned in my post above that my wife and I got a more expensive Steamer/Cooker with a basket for our wedding present. Below someone mentioned that it would be wise to get one of those, as it's more versatile. One word of caution that my wife and I have realized is that this more expensive model takes around 45 minutes to make rice, whereas our rice cooker makes it in about 22 minutes. That extra time is a deal breaker for us, and as such our expensive model just sits on the shelf unused unless we're steaming veggies. I can't say enough about this cheap rice cooker, definitely the best cooking appliance we've ever owned.

[–]jrfish 0 points1 point ago

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My mom used to make us fried rice with hot dogs, peas, and eggs. I grew up on it, and it's my comfort food.

[–]mizike 9 points10 points ago

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  • Cook your rice, when it's finished cook a can of tomato or chicken soup in the same pot - much better than buying pre-made tomato-rice or chicken-rice soup. You can also do this with pasta.
  • Fried rice is super easy; Cook your rice and throw it in the fridge/freezer for a few minutes to cool down (or use leftover rice). In a frying pan saute some garlic, onion, and whatever other vegetables / meat you have on hand. Scramble an egg in the same pan and add the rice and a generous amount of soy-sauce. That's all there is to it, takes no time and tastes great.
  • Instead of using water, use vegetable or chicken stock. Saute some onions and garlic in a pot, add your rice and stock and cook the rice like you normally would.
  • Same as above but instead of stock use a can of diced tomatoes and some salsa.
  • Buy brown rice; takes twice as long to cook but it tastes better (IMO) and is definitely healthier.
  • You can buy a rice cooker for dirt cheap but it isn't really necessary; the only real benefit is convenience, you can just hit the button and walk away without having to worry about it burning.
  • The number of ways to prepare rice is basically endless, but I tried to keep the effort level low and limit the cooking to one pot (except for the fried rice, you'll need a pan for that) as you said you dislike cooking.

[–]Capitalist_Piglet 18 points19 points ago

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Use stock to cook the rice instead of water. After it's done, add some crushed tomatoes and spices and shrimp.

[–]thehustler 0 points1 point ago

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So, 2 cups of stock to 1 cup rice? Won't that be a really strong flavor? I always use water but I've heard people use chicken broth. Also, what does that do to the nutritional value?

[–]Capitalist_Piglet 7 points8 points ago

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No, it shouldn't. If you think it would be too intense, you can try half stock, half water. It will raise the salt content and calories by a little. If you use store-bought stock, just add the nutritional content from that. There are low-sodium varieties, too.

[–]sparsely 1 point2 points ago*

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sub 1/2 cup to 1 cup of broth with cheap white wine and some cheap parm, and have a hobo risotto! Can usually get about 3 or 4 of these out of a $2.50 block of parm, a 5$ bottle of wine, and a lb of rice. add some roasted asparagus or whatever you want really. You can dress it up however you want. enjoy the leftovers ;)

[–]mauszozo 0 points1 point ago

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Not too strong at all, in my opinion. Although I use the knuckle method for adding liquid, instead of actually measuring. Touch your finger to the top of the rice in the pot. The water level should be above your first knuckle. Doesn't matter how big your fingers are. There are other variations to this method, just google "knuckle method."

[–]gurban 5 points6 points ago

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"just google 'knuckle method'"... I wouldn't google that. You might end up with something not pertaining to rice.

[–]mauszozo 0 points1 point ago

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Hehe, fine, rice knuckle method then. :)

[–][deleted] 5 points6 points ago

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I cook it 2/1 the day before, but add a few cubes of chicken bouillon to the water. It goes in the fridge overnight in a bowl wrapped in a kitchen towel. The next day I heat about a tablespoon of oil and throw the rice in, adding whatever vegetables & meat I have leftover from meals past and 1 egg. The whole process takes about a half an hour over the course of two days and it's better fried rice than I've ever had at a Chinese restaurant.

[–]meglet 5 points6 points ago*

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Along similar lines, how can I make my fried rice at home taste like fried rice from a restaurant? It NEVER comes out even closely similar.

EDIT: Closely to remotely, not sure what I used the completely wrong word there.

[–]fikustree 5 points6 points ago

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[–]President_Camacho 3 points4 points ago*

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The fried rice at a restaurant is made with a LOT of salt and oil. More oil than any person would ever put into their own food. The rices soaks it up, and is then crisped over the intense heat in a wok on a restaurant stove. It's hard to reproduce that kind of heat at home. Also, the type of rice is important too. It's not a lovely expensive rice like you would buy for yourself. It's a cheap version, as evidenced by the predominance of broken rice grains. The broken grains have more surface area to absorb oil, so they work better. MSG may not play a significant role any more. Just about every Chinese menu I've seen say they don't use it. Who knows.

[–]mattbin 6 points7 points ago

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I delivered for a Chinese restaurant when I was in university. Their menu had a big NO MSG thing on it. And yet I was occasionally asked to help hump 50 lb sacks of the stuff down to the basement storage area.

I think what they actually meant was "we can make some items without MSG, on request, if we're not too busy."

[–]President_Camacho 2 points3 points ago

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I totally believe that. I went through a "No MSG" phase, and quickly realized that anything that depended on stock ingredients like fried rice, broth, or lo mein are made ahead of time with MSG. You can request a dish without them; they may not add more, but you're really getting a dose anyway.

Now that I've read more about MSG I'm less concerned about it. I understand how it works and it's been used in various forms for thousands of years. It's not ideal, but after observing its impact on me, I don't worry about it.

[–]kwen25 1 point2 points ago

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I actively avoid the restaurants that say "No MSG"; and I always check first before trying a new one.

[–]meglet 0 points1 point ago

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Oddly enough, I am not turned off by your description. My mouth is watering. It's crazy what I am willing to eat in a restaurant setting versus what I feed myself at home.

You bring up a factor I never consider: heat. Is that why I can't reproduce that crispness some Mongolian beef recipes have, or, and here's crispness again, that crispness of a perfectly fried noodle?

I always cook with high heat, which I realize can be damaging. Why boil when you can simmer. But maybe I was instinctively searching for that je ne sais quoi I love about fried rice. Then again, I am often cooking Italian, and I really ought to be backing off on the heat all around.

Excellent point about the unpopularity of MSG. It's a pretty revolutionary change in cooking, really, when you think about it. It'd be nice if reducing MSG had forced people to get more creative with their recipes. It's as if someone started a campaign about, I dunno, paprika, and wiped it out of kitchens across the country in a few years time. But is everything just saltier now?

Cheap stuff tastes so good. Expensive stuff tastes so good. I wish there was a better, healthier, more affordable middle ground!

[–]loopy_plasma 0 points1 point ago

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Yes, the heat is a big factor. Make your fried rice as fast as you can over blazing hot heat. The shape of the restaurant woks helps for this because you can move the ingredients around rather vigorously without making a huge mess over the sides. An iron skillet and wooden spoon can work too though.

Also, using the darkest soy sauce you can find will allow you to get the right color without too much salt.

Additionally, add sugar.

[–]Cand1date 1 point2 points ago*

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Do you know how salty soy sauce is? And the darker the the soy sauce, the more salty it is.

EDIT: or maybe I'm reading that wrong and you do know how salty soy sauce is.

[–]loopy_plasma 0 points1 point ago

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The thing I was trying to get across is that a very dark soy sauce needs less to taste right and looks better at the same time, whereas going for the right color with a cheap soy sauce will add way too much salt.

[–]Cand1date 0 points1 point ago

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thus my edit.

[–]T-888 6 points7 points ago

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you need MSG.

[–]meglet 1 point2 points ago

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I don't know much about MSG and I just looked it up on Wikipedia. In fact all I ever knew about it was tht I had an annoying classmate who always complained it gave her headaches. ("Does that have MSG in it? MSG gives me headaches. I am a very sensitive and delicate flower." Every time we ate ANYTHING.)

Is MSG something I could be sprinkling over all my foods for super savory delight? Or is it not served that way? I couldn't tell from Wikipedia.

[–]jameson71 2 points3 points ago

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http://www.spiceplace.com/accent_flavor_enhancer.php

Should be available in your local grocery store.

[–]T-888 0 points1 point ago

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MSG, fwiw, is a flavor additive. MSG is found in small doses in a lot of food naturally, but you can buy the stuff in a concentrated form and add it to your own.

[–]cultured_banana_slug 1 point2 points ago

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I bought a soup stock mix that had MSG as its first ingredient.

The stuff is like soup crack. Add a little bit and poof. Insta crack soup. No one will be able to resist it.

[–]meglet 0 points1 point ago

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Thank you, that is exactly what I wanted ti know!

[–]invalid_user_name -2 points-1 points ago

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Yep, you should be able to get it at the grocery store. And yes, your classmate was full of shit. Take people who bitch about MSG to places like KFC and notice how they are fine despite there being way more MSG in KFC than in anything you can get at a chinese place.

[–]infinite 2 points3 points ago

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I learned from an asian person how to do this. The key is super high temperatures to get the rice extra crispy. Don't be shy, crank up the heat and let it crackle, making good rice should be fast, the hotter, the faster, the better. Use a high temperature oil, sautée the garlic first if you use it, it's not necessary, then cooke the rice, add in eggs if you want those, then soy sauce, but just enough, you have to use trial and error here. Then cook at a high temperature.

[–]meglet 0 points1 point ago

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Thanks for the help! Is a regular stove top set to Highest hot enough?

[–]infinite 0 points1 point ago

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Yes, that is plenty. Although higher end, heavier frying pans with say copper on the bottom, only need 1/2 the heat level setting to get the same level of heat.

[–]Barackattack 0 points1 point ago

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ah asians... first folding shirts... now this.

[–]picar0 4 points5 points ago*

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*Use vegetable stock instead of water.

(Beforehand, I freeze a few gallons of vegetable stock in 1-quart Ziploc containers. It melts quickly enough in the pan.)

*Consider brown rice -- more flavor, but shorter shelf-life.

[–]sparsely 0 points1 point ago

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freeze it in ice trays before transferring it to containers, and you can easily retrieve as much or as little as you need. You can do the same with leftover coffee...so if you need to cool down your cup you can do so without watering down the coffee.

[–]meara 2 points3 points ago*

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Get a simple rice cooker with two buttons: "cook" and "warm". It takes all the work out of making rice and usually has a very non-stick insert that washes out in seconds.

Personally, I love making Basmati rice with chicken broth instead of water. If your rice cooker is like mine, you'll end up with a small layer of delicious crust on the bottom. Mix that through the rest of the rice and you can eat it all straight with nothing else.

[–]eleitl 3 points4 points ago*

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I use a dedicated rice cooker for my basmati addiction. You can use saffron and/or other rice spices (they might be hard to source in your location).

Considering that the rice comes out perfect every time, and saves electricity so that the (low) price of the cooker pays for itself in a year or so.

[–]tropicflite 2 points3 points ago

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I make rice nearly every day. For me it's worth it to pay extra for the jasmine rice; it has such a nice texture and smell compared to regular long grain white rice. Usually the rice is the platform for some other tasty dish to rest upon, so I normally make it by coating the grains with a little olive oil, then using a little less than 2 to 1 water to rice ratio, and a little salt in the rice maker. For a change, you can try arroz con gandules (rice with pidgeon peas). Pick up a can of Goya gandules... the recipe is on the side of the can, but the gist of it is rice with the peas, onion, green pepper and tomato sauce and Sazon seasoning. It's cheap, delicious, and makes a mountain of food for about $3.

[–]terraserenus 2 points3 points ago

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I will probably get thrashed for this but I've never tried cooking regular (normal) rice. I use store brand instant rice. Here's my favorite rice dish;

Boil 1 can of chicken broth. Add 1.5 cups of instant rice, turn off burner and cover for 5 minutes. Add 1 can of cream of celery condensed soup and about one third to one half can of water and stir well. Add one can of mixed veggies.

It's quick, easy, and tastes wonderful. One day I'd like to try making it with regular rice, home-made chicken stock, and fresh veggies from my garden.

[–]HardwareLust 3 points4 points ago

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I will probably get thrashed for this

I hope not. This is 'Frugal', not 'Food Snob'.

[–]hello_good_sir 0 points1 point ago

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except that rice should be bought in giant bags instead of boxes

[–]BostonTentacleParty 1 point2 points ago

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I will probably get thrashed for this but I've never tried cooking regular (normal) rice. I use store brand instant rice.

Rabble rabble rabble!

Seriously, though. You will save a lot of money if you just buy a big bag of rice and a rice cooker. Not to mention, it will probably be better for you. I know I used to live off of instant meals, and it eventually made my feel like I was rotting from within.

[–]peblos 2 points3 points ago

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Save even more money by using a pot instead of a rice cooker

[–]BostonTentacleParty 0 points1 point ago

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Fair point.

[–]peblos 0 points1 point ago

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If I had a larger kitchen I'd maybe consider a rice cooker. They're a lot more popular than I first thought.

:)

[–]terraserenus 0 points1 point ago

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I have looked into (via internet) processed foods which has caused me to remove them from my diet for the most part. I have not looked into instant rice, or instant oatmeal for that matter though. Are there negatives with the instant varieties I should know about?

I have simplified my life down to just a few possessions and am in the midst of designing what would be considered a tiny house (less than 400 sq ft). My space is going to be ultra limited so I don't think I can justify buying a rice cooker. Counter and cabinet space will be very limited. How easy is it to cook regular rice in a pot? Any tips and tricks to it?

[–]thatcrazylady 2 points3 points ago

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It's so easy to cook rice in a regular pot I've been scratching my head for the last few years that people have been buying up electric rice cookers.

Measure rice and double that volume liquid. Maybe a little more if you like your rice really soft or your liquid isn't water. Add a little salt and/or fat if you want. Bring to boil. Cover, and turn heat to a simmer. Leave alone for 15-20 mins for white rice, about 45 for brown. Turn off--leave the lid on--and let sit for 5-10 minutes.

[–]BostonTentacleParty 0 points1 point ago

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I wouldn't know anything about it. I only assume that such foods aren't as good you as actual rice and oatmeal. I could be wrong entirely. I wasn't kidding about the rotten feeling, though. Went away when I moved back in with my parents and could afford hearty meals again. Now I just deal with the almost equal discomfort of no longer having my own place.

My space is going to be ultra limited so I don't think I can justify buying a rice cooker.

Really? They're not very large. We kept it in the corner of our kitchen counter, crammed up next to the toaster. The advantage here is that you put the rice in, to put some water in, you start the cooker, and you forget about it for a while. You come back to shut it off when the rice is done, and you have enough rice in the batch to last you a couple days of frying, sushi, or whatever else you have planned for it.

How easy is it to cook regular rice in a pot? Any tips and tricks to it?

I actually don't know. I've never cooked rice without the cooker.

[–]fikustree 2 points3 points ago

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I love this coconut basil rice in this recipe, you could serve it with other frozen dumplings or baked tofu or whatever http://lazysmurf.wordpress.com/2009/02/05/vegetable-love-you-sexy-mother-dumpling/

[–]campion_gentian 2 points3 points ago

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Stir fried with leftovers.

[–]spiterod 2 points3 points ago

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Try Furikake, its a type of Japanese seasoning you can get at an Asian supermarket. There are a bunch of varieties, basically you just sprinkle a bit on your rice and eat it.

[–]agapicone 1 point2 points ago

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Rice seasoning is the way to go. You can also make your own if one was so inclined ...

[–][deleted] 4 points5 points ago

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I recommend getting a steamer with a rice basket instead of a rice cooker. I think you'll find it MUCH more versatile. I've used mine to cook all sorts of rice (white, rice, yellow, wild, sushi-style -- all PERFECT), as well as meat, veggies, and the best "hard-boiled" eggs I've ever had.

Also, if you're looking for a cheap, healthy, tasty carb, you might like quinoa. Not as cheap as rice, but FAAAAR healthier (more protein, lower on GI index) and with a nice nutty flavor not unlike wild rice. It even cooks quicker.

[–][deleted] 0 points1 point ago

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Quinoa is awesome. I've found you can slow cook quinoa in a crock-pot over about four hours, gotta add a lot of water or it dries the hell out, but it comes out really delicious. Soaks in whatever you put in the crock pot with it. (I did a mexicana quinoa last night, very tasty.)

[–][deleted] 0 points1 point ago

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Is it much better tasting than cooking it on the stove? I ask because it only takes 15 minutes on the stove top. Or is it that you're cooking it with other things and therefore it's easier to just throw it in with other stuff you'd have to slow cook anyhow?

[–][deleted] 0 points1 point ago

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It does enhance the flavor a lot, for me, as a total penny pincher when it comes to my gas (as I don't have a dedicated gas line, I have to get the tank filled and that costs between 250-400 dollars depending.) I like to use my electronic gadgetry in the kitchen. Electric skillet, toaster oven, slow cooker, etc.

I throw the quinoa in the slow cooker, let it cook for about two hours. Add a bunch of water, and cook up some veggies/meat on the electric skillet. throw it in with the quinoa (add more water), throw in a lot of spices (add more water), let it cook for an hour or so (adding more water along the way, seriously, slow cooking quinoa eats water like crazy.)

And yeah, I'm cooking it with other things a lot of the time (add it to stew instead of barley, or rice) and it is just an easy protein and amino acid addition. My son went vegetarian, and so it's just a good food to incorporate into his diet.

[–]Hamsterdam 4 points5 points ago*

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Dirty Rice Brown some spicy bulk sausage and break it into bits, remove all but 1 tablespoon of oil. Saute some diced onions, bell peppers and celery. Add 1 cup of rice and 2 cups of chicken stock. If you want to add spices some parsley and bay leaf would be good. You can also add a bit of chopped tomato if you want.

Rice Pudding Combine 2 cups of cooked and cooled rice with 1/2 c. sugar, 2 eggs, 2 c. milk, 1/2 tsp. vanilla, 1/4 c. raisins, 1/2 tsp. powdered cinnamon. Bake about 25 minutes in a 350 degree oven.

[–]Borgismorgue 1 point2 points ago*

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Salsa + meat of choice (optional)+ chicken or beef bullion (or a package of ramen seasoning... you can save the ramen, just double up the noodles when you're fixing a different package, its always a little too salty anyway imo)

Brown the rice in some butter or oil beforehand, with some onion and garlic if you have them (if not it still tastes fine).

Cheap and delicious and you can make it out of stuff that you might already have lying around. Be warned, cheap and delicious comes at a price. Its probably pretty bad for you.

[–]regreddit 1 point2 points ago

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1 can rotel tomatoes 6 servings cooked rice in rice cooker, add tomatoes, salt, pepper, enjoy.

[–]meglet 1 point2 points ago

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Instead of curry, chicken, beef, or vegetable bullion also make it come out nicely flavored and fragrant. Also means you use less butter, if you used butter to begin with.

[–]Cand1date 0 points1 point ago

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Butter? On rice?

[–]HardwareLust 1 point2 points ago

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I like to just take a bowl of rice, and throw a fried egg on top, and then maybe a touch of soy sauce, or fish sauce, or srichacha what have you. Maybe throw on some bacon or fried ham or other meats also if I'm feeling it.

Puncture that yolk, let that yummy goodness coat the rice, and then eat!

[–]NoMoreNicksLeft 1 point2 points ago

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Stir fry it with a bag of mixed vegetables.

[–][deleted] 1 point2 points ago

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With cilantro and lime with blackbeans and pico on top! :)

[–][deleted] 1 point2 points ago

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à la Risottto : coooked in oil/fat FIRST, then soaked in some stock.

Some rice special for risotto but it works for all sorts : Basmati, e.g.

Oil/fat in a pan - chopped onions / garlic / any veggy you like --

when tender, add rice and MAKE SURE EVERY RICE GRAIN GETS SOAKED BY THE FAT -

when accomplished, pour the stock, cover the pan and let the rice IMBIBE.

Check after 10-15' - rice should be as tender as ..... (your choice - ??).

Add cheese on top - grated or rasped of your choice - mix AND ENJOY.

OPEN TO VARIATIONS. -- Spicy , with Jelapenos in the cooking, ....

[–]0x2a 0 points1 point ago*

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This discussion needs more risotto recipes, it's the best way to eat rice. My favourite is tomato risotto:

  • Mix risotto rice, garlic, onions and olive oil, sauté in pan until rice gets transparent
  • Add water, fresh or canned tomatoes, half a tube of tomato puree, fresh basil leaves, salt and pepper. Cook on low heat until rice is done.
  • Take from stove and add generous amounts of Parmesan cheese, stir, let cool for some minutes.
  • Once on the plate, you can add more parmesan cheese to increase awesomeness.

[–][deleted] 0 points1 point ago

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Risotto is very flexible and gives plenty of openings to creativity.

I noticed tomato/rice combinations is particularly appreciated by women. Are you ?

[–]0x2a 0 points1 point ago

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Nope, but an Italian girl got me hooked on it, so the point still somewhat stands.

[–]thesantini 1 point2 points ago

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does anyone know how to recreate Chipotle rice?

[–][deleted] 1 point2 points ago

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Add lime & cilantro

[–]Capitol62 1 point2 points ago

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Rice + a little oil + salt + more salt + cilantro + lemon juice

Play with it until you get it right. I used to wonder the same thing so I watched them make it a few times and this is how they do it.

[–]IDFlash 1 point2 points ago

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Incredibly simple/tasty: chili (whatever type you prefer) added to an equal volume of rice.

[–]Daenyth 1 point2 points ago

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I usually mix it with some beans and cheese. Tasty, cheap, and very filling

[–]www777com 1 point2 points ago

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Get a rice cooker. Put in rice. Fill with water to a level that is half-a-thumb nail above the rice. Flick lever to start. Orange light comes on when done (if I remember right).

Use whole grain rice like wild rice, not processed rice-a-roni.

[–]cambot 1 point2 points ago

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i don't care for white rice at all. i just go for the pre-seasoned Vigo yellow rice and whatever wild rice i can get my hands on. the Vigo yellow rice comes in a variety of small pouches which makes it good for single servings. wild rice is very easy to make in small batches. there are infinite possibilities for leftover wild rice - my favorite is wild rice omelets the morning after, just toss the saucepan with the leftover rice into the fridge and wait till morning.

on that note, yellow rice and wild rice still take 30-45 minutes prep time, but they don't need any babysitting.

[–]vermicin 0 points1 point ago

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technically wild rice isn't rice, just another grass grain. The More You Know.

[–]cambot 0 points1 point ago

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yup, i just learned that on PBS last night as a matter of fact :-) i think the show was called Venture North.

[–]Cand1date 0 points1 point ago*

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except..all grain is derived from grass....The More You Know. LINK

[–]zem 0 points1 point ago

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[–]traal 0 points1 point ago

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Instead of using rice as a side dish, make it the substrate for a really flavorful main dish, like mabodofu, katsudon, etc. Let the rice soak up the juices from the topping.

[–]hynkle 0 points1 point ago

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Make two cups of brown rice. Let it sit for a while after it's done to get less soggy (here in humid Boston, at least, it always turns out soggy). Chop an onion (half an onion if it's gigantic) and sauté it in a big pot. When it's done, add a (14oz) can of diced tomatoes, a (10oz) can of diced tomatoes with chilies, and a (15oz) can each of black, kidney, and pinto beans. If you like corn, add about 8oz. If you like your foods to have a little more sour and a little less umami, add one of those small cans of tomato paste (I don't have a can to see how big it is). Add about a teaspoon of salt and mix it all up. Stir in the rice.

Yaaaaaay. I like to add a bit of extra salt to my bowl and drizzle some olive oil on it.

[–]raisedbywolves 0 points1 point ago

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to 2 cups of cooked rice..brown is healthier and tastier but takes close to an hour to cook..add 3/4 c of shredded cheese, 3/4 c of sour cream, 1/2 c of chopped canned chiles, jalapeno or mild green chiles, depending on your heat preferences. Heat until the cheese melts, or better yet, bake for 30 minutes at 325 F. Way Yum!

[–]mulletguard 0 points1 point ago

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To make rice taste like it came from an Asian restaurant, rinse it first. But remember to add a tad less water because the rinsed rice will hold some water. This washes out some of the starchy stuff that makes it sticky...and probably vitamins as well ;(

Another rice dish that is very savory and easy is something I call "browned rice." Take a few tablespoons of the fat of your choice (butter, marg, olive oil, etc.) and heat in a pan. When hot, add one cup of rice and brown.
Warning: it will brown quick. As soon as the rice takes on color, add 2 cups of liquid of your choice: water, chicken broth, consumme or beef broth. Cook covered for 20 minutes. Browning the rice really brings out a nutty flavor and make it special.

[–]mnic001 0 points1 point ago

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Rice cooker. Cheese. Tomato Sauce.

[–]nomnombacon 0 points1 point ago

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I like to saute rice in some oil or butter before cooking it - you can still use the same pan. Just heat some oil or butter, add your spices to it, and then saute the rice until it's lightly brown. Then add water (for extra flavor, use broth of your choice), and cook like you normally would. Even if you don't fry it, but just use broth instead of water, the flavor will be better. You can make fail-broth out of chicken bones (cover with water, bring to boil, thrown in half an onion and a carrot, let simmer for as long as you can, at least a few hours, then strain - too weak for soup, but excellent for rice). And for dessert, add some coconut milk to your rice and sprinkle with coconut flakes. Yum!

[–]ExtraGravy 0 points1 point ago*

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Make plain rice in pot. Add cooked bratwurst to pot. Eat directly from pot. Tasty, easy and only dirties a single pot.

[–]sadz79 0 points1 point ago

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I like to prepare my rice in chicken stock, instead of plain water (you can use bouillons but don't add any more salt). In a separate pan add 2 sticks of cinnamon, 3 cloves, 1 tsp cumin seeds, 1 tsp each of ginger and garlic paste, 1 chopped onion and fry it all until lightly browned. Add frozen mixed vegetables (small carrots and peas) and fry for 3-4 minutes. Then add the cooked rice, mix well, and voila! You have Indian Vegetable Pulao

[–]President_Camacho 0 points1 point ago

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Cooked Rice. Olive oil. Salt, Pepper. Frozen Peas. In any proportion that looks attractive.

Pro Tip: Never ever expose the peas to any significant amount of heat, other than the minimum to thaw them. They turn woody. Why is a mystery. I usually put the frozen peas in the rice pot for a minute or two to thaw them. By the time I serve, the peas are warm.

I prefer frozen peas to fresh peas. The frozen peas are softer, sweeter, and have a certain pop when you eat them. Fresh peas are almost a different vegetable entirely. Their best qualities vanish within a few days of picking. Frozen peas last almost forever. A very useful staple.

I also will mix rice with dried split peas (needs longer to cook) or quinoa or lentils. Quinoa is such a bonus grain. Excellent nutrition, yet very neutral flavor. I don't understand why it isn't more popular.

[–]gondolph 0 points1 point ago

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try adding miso soup to the water.Use the paste which is used to make miso soup it comes in plastic tubes or plastic bags - miso is salty another possibility is simply adding bullion to your water then throw in veges good luck

[–]colbaltblue 0 points1 point ago

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Fermented soy bean paste is a cheaper alternative to miso paste. I get it at the local Korean market super cheap. I also like adding bullion to my rice, and the two make a great combo.

[–]snapdeus 0 points1 point ago

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rice from a ricemaker + butter + salt.

then i eat some meat with it too mebbe.

[–]Raff001 0 points1 point ago

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Make rice, add thai peanut sauce and any meat or veggies you may like.

[–]ifatree 0 points1 point ago

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hmm. with or without the coconut milk?

[–]Raff001 0 points1 point ago

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That's up to you, coconut milk makes it more like soup though. Which is still pretty good. I like to add sratachi (sp?) (Rooster sauce) if I do that.

[–]ifatree 0 points1 point ago*

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oh yeah. "cock sauce" is what we called it in new orleans. :D for me it goes on everything bland: eggs, noodles,.... spicy and sweet is the best tho.

[–]codepoet 0 points1 point ago

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First, I use a pressure cooker to cook the rice. You use less water and it's done faster. It takes some experimentation to find a good ratio, but I've gotten away with 1.5/1 in it.

Then, toss in some broth or curry as you say, but also some frozen mixed veggies (or just peas). Makes a great side. You can put in a little milk, curry, and peas with it and get a really nice curry out. Ratios are up for experimentation, but I wouldn't go past 1/2 cup of milk. The froth can break the pressure session with some over-foaming.

[–]skippai 0 points1 point ago

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I always cook mine in taco mix.

[–]allanl 0 points1 point ago

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When the rice is finished cooking mix in a very ripe avocado. Stir very well so its not chunky. Killer rice!

[–]Concretegirl14 0 points1 point ago

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I make my rice in the microwave. Lots of people think im weird but then they try it and they cant tell the difference! I prefer a slightly different ratio than the standard 2 to 1. I use 2 1/2 cups rice to 1 1/2 cups water. Slightly more rice than usual. Then put it in a big microwave safe bowl. Add some crushed garlic, a little lime juice and about a tsp of olive oil, salt and pepper. Microwave on high with a plate over the top for 16-19 minutes. Let sit another 2 or 3 and stir all the spices into it. Add a little cilantro and It tastes very similar to the rice from chipotle

[–][deleted] 0 points1 point ago*

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You need to get some of this stuff. I throw some in after the rice is cooked and on my plate and it's an incredible spice. If you put it in while the rice is cooking, the rice absorbs it and it spreads uniformly. However, if you add it after, the contrast of the spice (as well as all the different ingredients in it) and the bland rice is just super delicious. Also it's never spread evenly so you'll get more spices here and less there, etc. It's just great. Try it. I have it with every bowl of white rice and haven't gotten bored of it in years (I probably eat rice twice a week or so).

Edit: Don't put too much spice, or it's really salty!

[–]ggk1 0 points1 point ago

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like suggested, use stock, but also use orange juice instead of water. it tastes great. I like to throw some chicken in there too.

[–]awh 0 points1 point ago*

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ORANGE CURRY RICE 1 cup rice; 1 cup orange juice; 1 cup chicken broth; 1/2 cup raisins; 1/2 cup chopped onion; 2 tsp. curry powder; (optional) cayenne pepper powder

Put it all in the rice cooker and cook.

If you don't have a rice cooker, then sautee the onions in some butter, wait for them to soften and throw in the curry powder and dry rice, sautee for a few minutes, then throw in the rest and wait for the liquid to be absorbed by the rice.

[–]reeksofhavoc 0 points1 point ago*

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Try brown rice. If you like it, invest in a steamer. What you do is cook it and you leave the rice IN THE STEAMER for up to three days. I hate the dishes part too. I do the same thing and leave the rice in the pot only I refrigerate it. Before I'm going to cook I let it sit on the counter for 20-30 minutes until it looses it's chill. You have rice ready to snack on and use in other recipes.

Basic Fried Rice

  • 2 cups of rice

  • 1/2 small onion or 5 shallots, chopped

  • 1/2 bag of frozen mixed vegetables

  • 1 egg

  • Tamari or soy sauce

  • Your favorite cooking oil

  • Pre-cooked poultry, beef, pork and seafood are optional.

o Heat up a frying pan or wok on medium, add oil and saute onions or shallots.

o Add frozen vegetables.

o Add rice when veggies turn a bright color.

o Make a well in the rice and veggies and crack an egg into it. Scramble the egg. When the egg is cooked mix with the rest of the rice. Remove from heat.

o Mix in soy sauce a little at a time.

[–][deleted] 0 points1 point ago

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cook the rice, throw in a dash of butter and sugar... that's how mamma made it for me as a boy... i love mamma.

[–]MaxK 0 points1 point ago

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Mix cooked rice and cooked black beans in a roughly 2:1 proportion. Add any sort of sausage, meat, or seafood. You now have one of the world's cheapest and most common meals. It also happens to be damn tasty. You can experiment with adding vegetables, seasoning or stock as well.

Mostly rice isn't prepared by itself, but topped with something tasty. It's great filler that extends the fillingness of small amounts of other food.

[–]psyberdoc 0 points1 point ago

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salt in water, with plenty of butter. Just before slapping on lid for steam/puff process stir in roasted garlic, lemmon juice/zest, plenty of dill. Yum

[–]ifatree 0 points1 point ago

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Arroz con Pollo

http://www.americastestkitchen.com/recipe.asp?recipeids=3628&iSeason=9

(use bugmenot.com for an email if you don't want to register)

[–]uncannyvalley 0 points1 point ago

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I will cook rice with frozen corn thrown right in with the rice. I use a little curry powder or BBQ sauce for taste. It cooks fast, is cheep, pretty much mess free and also filling. Tastes good too.

If you have some left over meat from another meal throw that in there too for extra goodness.

[–]elmer_the_arse 0 points1 point ago

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why not consider pasta instead? i love both, but good pasta is unbeatable and it has a lower glycemic index to boot!

ie: it should contribute much less to the tyre around your waste

[–]Linky_Linkerson 0 points1 point ago

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[–]Cand1date 0 points1 point ago*

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I have a rice cooker. I eat brown rice. If you eat it plain it can have a slightly nutty flavor. However what I do is a marvel of one pot cooking. Throw in the brown rice...what's great about brown rice is that you really don't have to wash it 6 times to get rid of all the starch and stickyness. One quick rinse and it's good to go. Next I put in the requisite amount of water...now here's where it gets interesting. Next I throw in some frozen mixed veggies. The cubed ones (peas. carrots, corn mix) because, while larger ones work as well, they can get a bit too mushy. And then, I chop up some boneless skinless chicken into bite sized pieces (I use thigh meat because I like it better than breast, but to each his own) and I throw that in there as well. Then I put in spices to taste. (strangely a nice combo I have found is some curry powder, a shot of chilli powder and some pepper) mix it up, then I close the lid, press the button and walk away! No muss, no fuss.

Another thing you can try is to make a pilaf. How you do this is, take a small roasting pan. Put in some olive oil, a chopped up onion and some garlic, fry the onion and garlic for a bit and then add a cup of rice. Fry it for a little bit on the stove until all of the rice has a bit of a coat of oil. Don't use a stupid amount of oil. Next put in just enough water to cover the rice, maybe to the height of the first knuckle on your little finger. Here you can add some mixed veggies and some curry powder. Mix it all around so the curry and veggies are evenly distributed. Cover it and stick it in the oven at about 300 for 20-30 minutes. Yummy!

Edit, the pilaf should be done using white rice.

Edit2, I should have noted that...when making the pilaf the rice should NOT be cooked...it cooks in the oven.

[–]a5yrold 0 points1 point ago

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Lorna Sass has a great recipe for skillet fried rice.

Here are the basics:

Cook up a big pot of brown rice so you have some for the next few days.

(Optionally) Saute' in a skillet or wok (or any pan) some veggies for this stir fry (in corn or sesame oil). Minimally onions and garlic, in my opinion.

Toss in the rice and heat it up with the veggies. Once the rice is hot add some toasted sesame oil and soy sauce. Heat a bit more then serve. Seriously quick and easy.

[–]jabb0 0 points1 point ago

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With Water

[–]soondot 0 points1 point ago

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My Uncle Ben, he's always got the hookups.

[–]mlk -1 points0 points ago

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Rice-a-Roni® combines rice, pasta and the perfect mix of seasonings to create tasty side dishes and main dish recipes

Oh God... on the website there is also some reference to Italy. I died a little inside.

[–]wanderingcynic -1 points0 points ago*

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Learn to like cooking. Lazy leads to Rice-a-roni and the inevitable McDonalds rice option.

I'd think Asian recipes might be a good source of simple rice without too many expensive ingredients. I like sekihan, which requires only some azuki beans (or adzuki, or red) and an extra round of boiling. It's a little sweet and adds a new texture. You can get the beans for 3 to $4/lb at a healthfood store or online.

http://japanesefood.about.com/od/holidaytraditionalfood/r/sekihanrecipe.htm

[–]meglet 0 points1 point ago

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McDonalds rice option: I am intrigued. I would actually make a special trip (well, any trip to McDonalds is special. I go once a year, Christmas Eve, with my dad.)

[–]jello_b -4 points-3 points ago*

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I love rice-a-roni, but that's foolishly expensive and I'm leery of whatever chemical concoction they put into it to flavor it.

OMG CHEMICALS!!

did u kno water is a chemical? so scary!!!

[–]MC_Shortbus -1 points0 points ago

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I have a sushi rice addiction and the best way to improve the flavor is to wash it. Fill a bowl with the rice you are going to cook, then cold water. Take handfuls of rice and rub it between your palms while immersed in the cold water until the water turns cloudy. Repeat until the last rinse gives you a very slight cloud. Don't know if this applies for non-sushi rice but...If you are using a rice cooker, after the last strain, measure out the water you will need, dump it on the rice and then stick it in the fridge for about 30 minutes to let it soak and to ensure even and fast cooking of the rice.