Pimp my rice!
January 22, 2024 8:21 PM Subscribe
For the past 8 years, I've been eating something I call "chili rice" which is rice and beans and corn and chili powder. I'm now looking for other interesting flavors to add to rice (or quinoa! I made "chili rice but with quinoa" recently and it was good). What other (preferably meatless) rice dishes do you love? I also make risotto.
Alternatively, what other grains do you like and how do you like to cook them? I also cook farro and farro risotto.
Alternatively, what other grains do you like and how do you like to cook them? I also cook farro and farro risotto.
phunniemme made me think of Kenji's a take on Tamago Kake Gohan (Japanese rice dish consisting of whisking eggs into hot rice with typical Japanese condiments). It is quite easy and delicious and very amendable to adding bits and bobs to it.
posted by mmascolino at 8:48 PM on January 22 [1 favorite]
posted by mmascolino at 8:48 PM on January 22 [1 favorite]
There's the classic comfort food of rice, cheese, salsa. Like nachos, but rice based...
posted by skunk pig at 9:14 PM on January 22
posted by skunk pig at 9:14 PM on January 22
Response by poster: I'm mostly looking for flavors/ingredients to add to the rice as it cooks. The way that I make Chili rice (I add chili powder and beans and veggies) and risotto (you add the broth slowly). I also appreciate "stuff to put on top of rice" but I'm more of a "add stuff as the rice or other grain cooks"/one pot person.
posted by azalea_chant at 9:41 PM on January 22 [1 favorite]
posted by azalea_chant at 9:41 PM on January 22 [1 favorite]
Broccoli, mushroom and parmesan? I normally cook it all separately, but you could probably add the broccoli and mushroom once the rice was half done and then add in parmesan and maybe sour cream at the end. Possibly a bit close to whatever risotto recipe you already make.
Lentils, peas and onion? Maybe with some Moroccan seasoning blend? Lentils are pretty good for cooking alongside rice. I also sometimes put sultanas in a dish like that, they swell with stock and rehydrate out like grapes again, which I think is fun.
posted by Audreynachrome at 10:02 PM on January 22 [2 favorites]
Lentils, peas and onion? Maybe with some Moroccan seasoning blend? Lentils are pretty good for cooking alongside rice. I also sometimes put sultanas in a dish like that, they swell with stock and rehydrate out like grapes again, which I think is fun.
posted by Audreynachrome at 10:02 PM on January 22 [2 favorites]
add a bouillion cube to the water. i use chicken and it definitely adds extra flavor.
posted by alchemist at 10:35 PM on January 22
posted by alchemist at 10:35 PM on January 22
Spinach and Feta Rice with Sundried Tomatoes
posted by hurdy gurdy girl at 11:06 PM on January 22 [1 favorite]
posted by hurdy gurdy girl at 11:06 PM on January 22 [1 favorite]
I'm mostly looking for flavors/ingredients to add to the rice as it cooks.
Are you open to sauteeing some stuff and then adding the uncooked rice to it? Because that will open up the world of pilau and khitchri to you.
The simplest is to melt or brown butter, add (soaked and washed) rice, saute a bit, then add water to cook. You can also do this with larger types of bulgur. This is the most basic Turkish style pilaf. This can be made more interesting by adding aleppo pepper or tomato or pepper paste, or browning onions, in the butter before the grain is added.
You can go towards a simple South Asian style home-cooked pilau by warming oil/butter/ghee and adding a chopped onion to it. Along with the onion, add about a tablespoon's worth of peppercorns. As the onion softens, add 4-5 cloves and 1 black cardamom -- you can get this from Indian stores; you could leave it out or substitute green cardamom but it has a nice distinctive flavour of its own. When the onion is golden brown but not dark brown, add 1/2 tsp of cumin. As soon as you can smell the cumin, add in about a cup of small vegetable matter - frozen peas or cooked chickpeas are common additions. Fry a little in the scented oil, then add in a half cup of soaked, washed and drained basmati rice. Carefully fry it for 2-3 minutes, moving it around so it doesn't stick but try not to poke at it so much that the grains break. Once the rice has taken on a tinge of colour, add water and let it cook. All the spices can be changed or adjusted to taste though I would not increase the black cardamom. A nice variation, though a little more trouble, is to make extra browned onions (with or without spices) and stir them into the finished rice.
A simple khitchri is similar, and can use the same spices or just the cumin, but with a handful of pre-soaked fast-cooking lentils - like red lentils, yellow, or split peeled moong beans - instead of (or in addition to) the vegetables, and an extra quantity of water for the lentils to absorb. Here it's ok for the rice to be a bit mushy, even like a thick congee, but make sure the lentils are fully cooked before you eat it. This is traditional comfort food for invalids, often eaten with yoghurt.
As for alternative grains: I really like freekeh which is flavourful enough that I don't add anything to it.
posted by tavegyl at 1:53 AM on January 23 [3 favorites]
Are you open to sauteeing some stuff and then adding the uncooked rice to it? Because that will open up the world of pilau and khitchri to you.
The simplest is to melt or brown butter, add (soaked and washed) rice, saute a bit, then add water to cook. You can also do this with larger types of bulgur. This is the most basic Turkish style pilaf. This can be made more interesting by adding aleppo pepper or tomato or pepper paste, or browning onions, in the butter before the grain is added.
You can go towards a simple South Asian style home-cooked pilau by warming oil/butter/ghee and adding a chopped onion to it. Along with the onion, add about a tablespoon's worth of peppercorns. As the onion softens, add 4-5 cloves and 1 black cardamom -- you can get this from Indian stores; you could leave it out or substitute green cardamom but it has a nice distinctive flavour of its own. When the onion is golden brown but not dark brown, add 1/2 tsp of cumin. As soon as you can smell the cumin, add in about a cup of small vegetable matter - frozen peas or cooked chickpeas are common additions. Fry a little in the scented oil, then add in a half cup of soaked, washed and drained basmati rice. Carefully fry it for 2-3 minutes, moving it around so it doesn't stick but try not to poke at it so much that the grains break. Once the rice has taken on a tinge of colour, add water and let it cook. All the spices can be changed or adjusted to taste though I would not increase the black cardamom. A nice variation, though a little more trouble, is to make extra browned onions (with or without spices) and stir them into the finished rice.
A simple khitchri is similar, and can use the same spices or just the cumin, but with a handful of pre-soaked fast-cooking lentils - like red lentils, yellow, or split peeled moong beans - instead of (or in addition to) the vegetables, and an extra quantity of water for the lentils to absorb. Here it's ok for the rice to be a bit mushy, even like a thick congee, but make sure the lentils are fully cooked before you eat it. This is traditional comfort food for invalids, often eaten with yoghurt.
As for alternative grains: I really like freekeh which is flavourful enough that I don't add anything to it.
posted by tavegyl at 1:53 AM on January 23 [3 favorites]
We make ouzi rice without meat. You do want some ghee or at a pinch, butter. The spice profile is really nice. (That recipe links to the 7 spices blend.)
For a bit more work, I just tried Smitten Kitchen’s French onion lentils and farro (we used barley) and it was delicious. You can do the whole thing on the stove and omit the cheese, and the flavours are still awesome.
I frequently stir things into rice after it cooks, including pesto, kimchi, mango pickle, and Valentina sauce. (Each one separately.)
posted by warriorqueen at 3:24 AM on January 23
For a bit more work, I just tried Smitten Kitchen’s French onion lentils and farro (we used barley) and it was delicious. You can do the whole thing on the stove and omit the cheese, and the flavours are still awesome.
I frequently stir things into rice after it cooks, including pesto, kimchi, mango pickle, and Valentina sauce. (Each one separately.)
posted by warriorqueen at 3:24 AM on January 23
A spoonful of powdered turmeric will turn your chili rice golden and deepen the flavour nicely. And if you're going to try adding a stock cube, put in a bay leaf or two as well.
Turmeric wants to stain everything it touches with that lovely golden hue, which could matter if you plan to keep your chili rice leftovers in a plastic storage container.
posted by flabdablet at 4:25 AM on January 23 [1 favorite]
Turmeric wants to stain everything it touches with that lovely golden hue, which could matter if you plan to keep your chili rice leftovers in a plastic storage container.
posted by flabdablet at 4:25 AM on January 23 [1 favorite]
Cumin rice.
Biryani!
Cardimom rice.
posted by Jessica Savitch's Coke Spoon at 6:20 AM on January 23 [1 favorite]
Biryani!
Cardimom rice.
posted by Jessica Savitch's Coke Spoon at 6:20 AM on January 23 [1 favorite]
Lemon rice!
I’ve made this Minimalist Baker version many times.
posted by bitbotbit at 6:58 AM on January 23
I’ve made this Minimalist Baker version many times.
posted by bitbotbit at 6:58 AM on January 23
Things you can add alongside:
mushrooms
diced onion, minced garlic
olives, capers
nuts (they get soft and yummy) - peanuts, walnuts. add at end if you prefer crunchy.
broccoli or cauliflower chopped up small
carrots or other root veggies (rutabaga, parsnip, turnip, sweet potato)
kale
Add right at the end:
sunflower seeds
diced tomatoes (fresh or canned)
fresh herbs like dill or shredded basil
spinach
posted by amaire at 8:33 AM on January 23 [2 favorites]
mushrooms
diced onion, minced garlic
olives, capers
nuts (they get soft and yummy) - peanuts, walnuts. add at end if you prefer crunchy.
broccoli or cauliflower chopped up small
carrots or other root veggies (rutabaga, parsnip, turnip, sweet potato)
kale
Add right at the end:
sunflower seeds
diced tomatoes (fresh or canned)
fresh herbs like dill or shredded basil
spinach
posted by amaire at 8:33 AM on January 23 [2 favorites]
I like fresh home-made risotto with arborio rice. But I'm also happy sauteeing onion in butter/ olive oil until soft, then adding rice and good broth, white wine, and some better-than-bouillon and probably some butternut squash or sauteed mushrooms. Stir it a bunch if you have time and inclination. It will be saucy; if refrigerated, the rice will absorb the liquid and it will still be very tasty. So, cheat-risotto. Rice is so tasty with a bunch of cheese, which I generally avoid, but onions add texture, sweetness, and decent prepared broth with some wine does the rest.
posted by theora55 at 10:06 AM on January 23
posted by theora55 at 10:06 AM on January 23
Kimchi fried rice? This is literally just the top recipe on google, because my daughter does the cooking for this, and she is asleep. But we have it all the time.
Risi e bisi
Also, I'm in sort of a phase where I am stuffing vegetables with rice and spices and cooking or baking them and it is delicious. But for recipes, I'll have to return during the weekend.
posted by mumimor at 1:30 PM on January 23 [2 favorites]
Risi e bisi
Also, I'm in sort of a phase where I am stuffing vegetables with rice and spices and cooking or baking them and it is delicious. But for recipes, I'll have to return during the weekend.
posted by mumimor at 1:30 PM on January 23 [2 favorites]
I just had leftover onion & chicken broth risotto with kim chi and it was really good. Can't believe I forgot it in my earlier response. Easy and healthy; kimchi puts the pro in probiotic. or something.
posted by theora55 at 12:01 PM on January 25
posted by theora55 at 12:01 PM on January 25
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posted by phunniemee at 8:28 PM on January 22 [5 favorites]