What's your favorite cheap and easy way to prepare rice?

LaFlaneuse · 3 years

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

mizike · 3 years

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 · 3 years

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

[deleted] · 3 years

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 · 3 years

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.

picar0 · 3 years

*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.

meara · 3 years

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 years

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 · 3 years

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 · 3 years

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.

fikustree · 3 years

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 · 3 years

Stir fried with leftovers.

spiterod · 3 years

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.

[deleted] · 3 years

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.

Hamsterdam · 3 years

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 · 3 years

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 · 3 years

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

meglet · 3 years

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.

HardwareLust · 3 years

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 · 3 years

Stir fry it with a bag of mixed vegetables.

[deleted] · 3 years

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

0x2a · 3 years

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, ....

thesantini · 3 years

does anyone know how to recreate Chipotle rice?

IDFlash · 3 years

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

Daenyth · 3 years

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

www777com · 3 years

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 · 3 years

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.

zem · 3 years

khichdi

traal · 3 years

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 · 3 years

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 · 3 years

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 · 3 years

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 · 3 years

Rice cooker. Cheese. Tomato Sauce.

nomnombacon · 3 years

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 · 3 years

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

sadz79 · 3 years

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 · 3 years

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 · 3 years

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

snapdeus · 3 years

rice from a ricemaker + butter + salt.

then i eat some meat with it too mebbe.

Raff001 · 3 years

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

codepoet · 3 years

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 · 3 years

I always cook mine in taco mix.

allanl · 3 years

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

Concretegirl14 · 3 years

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] · 3 years

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 · 3 years

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 · 3 years

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 · 3 years

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] · 3 years

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 · 3 years

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 · 3 years

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 · 3 years

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 · 3 years

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 · 3 years

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 · 3 years

I like to caramelize onions and slice or mince garlic, and add that to the boiling water.

Cand1date · 3 years

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 · 3 years

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 · 3 years

With Water

soondot · 3 years

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

mlk · 3 years

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 · 3 years

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

jello_b · 3 years

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 · 3 years

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.

you'll need to login or register to do that

create a new account

privacy philosophy

login