Any good easy rice recipes??

[MissPrissy]

Quote:
I used to do mine that way too until my husband got a rice cooker for his sushi making. The difference in the rice is amazing! Light and super fluffy.

 

[luvmychicknkids]

When I met my husband he had a rice cooker. I laughed at him and it went in our first yard sale. I cook it on the stove and it is perfect every time......it just takes getting used to coooking it I think. We eat a LOT of rice (several times a week) and really....is there anything you CAN'T do with rice!!! Red beans and rice, stir fries, soups, spanish rice when we do mexican, rice pudding, chicken and rice, throw in some veggies and seasonings and instant side dish, etc......we really could eat it every day and not get tired of it!!! Oh, and we get a lot of organic heirloom rice from the health food store which we LOVE!!!! You don't have to stick to just white or brown. Good stuff!!!!

 

[nccountrygirl]

Quote:
I used to do mine that way too until my husband got a rice cooker for his sushi making. The difference in the rice is amazing! Light and super fluffy.

I have a rice cooker I just never get it out of the cabinet, hum, maybe I need to dust it off and start using it.

 

[tvtaber]

I thought a rice cooker was a laugh too, but now I consider it a necessity! For white rice a pan is fine, but if you are cooking brown rice a rice cooker cannot be beat (and you should be eating more brown rice!) I also use it for other grains, which come out softer that on the stove but the convenience is worth it.

I like to saute onions and other veggies in it (maybe some salsa), add rice and water, and cook. No stirring or checking and it is perfect every time. Serve right from the cooker!

Anyway, here is a recipe for you. I use a similar one and add peas and red and/or green pepper to it: http://fooddownunder.com/cgi-bin/recipe.cgi?r=21876

 

[morelcabin]

My mom often made rice and put cream of mushroom soup in it (out of the can, no water or milk added..).it is really good that way and is 'meant' to be a little mushy.

She also used to make a rice casserole by putting cooked rice in a casserole dish with cream style corn mixed in, bacon bits and a smalll amount of grated cheese sprinkled on top.

 

[Coop-a-kick]

Quote:
I totally agree!!! I was under the impression that you can't do anything but white rice in a cooker but I just did brown rice with our dinner last night and it made a huge difference! It came out so much better than every time I've fretted over it on the stove. I'm making more of it tonight.

 

[arlee453]

OK - here's a weird one for you.

I want to know how to cook STICKY rice - you know - the kind you get at the Chinese food place that you could scoop with a icecream scoop??

My rice always turns out 'right' - not too loose grains, not too sticky. BUT I LIKE it sticky and don't know how to get it to be sticky like that.

What I do is measure water to be 2x however much rice I'm cooking - say 2 cups water or a little less to 1 cup rice. If I need the rice to stay in the pot a while longer, i'll add a little more water.

Sometimes I'll add butter. Anyway, put the water in the pot. Bring it to a rapid boil, then immediately put in the rice and turn the temp down to LOW. Stir the grains up and then put the lid on and LEAVE IT ALONE for 20 min.

Turn off the burner after 20 min and it will sit there for a while just fine.

I don't like the Uncle Bens type of rice - it always ends up TOO fluffy/loose grained for me.

At any rate, that's how I cook rice in a good old fashioned pot on the stove.

BUT what's the secret to Chinese takeout sticky rice??? Man I love it that way!

 

[love-my-wolves]

Ok, this was a request from my aunt. She makes the best fried rice. This recipe is for pork, but since I don't eat pork, I just sub chicken!

(oh, and she made it dummy-proof for me, since I can't cook!)


Pork Fried Rice tips: all ingredients need to be cooked and cooled to at least room temp before making this dish.you can put the rice in the freezer for a few min if you need to. All vegs about the same size.Bigger pieces wont absorb the flavor.

1 cup cooked..cut up pork-bite sized-(nickel sized pieces)
1 cup veg...any you like...peas and carrots from a can are ok.corn good. . . green beans ok
1 egg
2 - 3 cups cooked rice- white - cold or room temp.
peanut oil or veg oil or a mixture
soy sauce...about 2 tablespoons.
sugar...add last but taste it first...about 1-2 tablespoons

Pour about a 5 in circle of oil in the pan...on high heat give it 2-3 minute to heat up. If you're not sure that its hot add one rice kernal and it will sizzel. add the vegs...stir about 3-4 mins. move them to the edges of the pan and you will see the oil puddle/drain back to the middle.add the pork and toss gently in the oil... move this to the edges and break one egg in the oil...break yolk and stir it as it cooks...dont let it get too hard..add it to the veg/pork mixture .sprinkle the soy sauce on the meat/veg mixture and stir throughally... taste a veg and add more soy sauce if you want to (it needs to be cooked into the oil/veg mixture.) add the rice and stir.Do NOT add more soy sauce now. Turn off the heat and put a lid on top...let it sit 10 minutes before serving.Taste the mixture and add sugar if you want to.Sometimes I cut up pieces of lettuce and make a lettuce circle on the plate and serve the rice in this. It gives a crisp crunchy fresh flavor to the dish.I have also made a circle of cucumber slices..with PFR in the center to add the crispness.

 

[MissPrissy]

Arlee - It is the type of rice not the way it is cooked. Go to an Asain market and ask for the rice you want to buy. We buy amazing imported rice from the Asain markets up here.

 

[arlee453]

Hmmm.....that makes sense Miss Prissy - I'll have to take a peek at the big bags of rice at the Chinese place and see if it says what type of rice they use....

in English...