[RICE KRISPY TREAT filter] can anybody recommend ways to modify the classic rice krispy square recipe? [more inside]
posted by cheemee on Dec 25, 2009 - 41 answers

What are some recipes I can make with leftover jasmine rice? [more inside]
posted by arianell on Nov 13, 2009 - 13 answers

Slow cooker/rice cooker question. I have a standard Cuisinart rice cooker and I've heard it said that you can cook other things in it as well, so my question is, can I use it as a slow cooker, in other words, will any slow cooker recipes turn out just as well in a rice cooker? If so, please share them with me! [more inside]
posted by Jubey on Oct 28, 2009 - 11 answers

How do restaurants cook rice?
posted by judytaos on Oct 7, 2009 - 19 answers

Looking for someone who can write on grains of rice in Manhattan. [more inside]
posted by sub-culture on Sep 24, 2009 - 3 answers

I was thinking of going on a strictly bean and rice diet. Is this healthy for me?
posted by branvan on Jul 21, 2009 - 26 answers

I went for a walk this morning and saw two small piles of white rice with red sauce or dye on top encircled by lime slices on both corners of my neighbor's lawn. What was this for?
posted by easy_being_green on Mar 9, 2009 - 3 answers

How to transpose cello music for violin? [more inside]
posted by sconbie on Mar 5, 2009 - 16 answers

I'm going to Bob's Red Mill this weekend and need help deciding which 25 lb. bag(s) of rice to buy. Your opinion? [more inside]
posted by siclik on Mar 2, 2009 - 19 answers

I recall eating a meal in Italy that I THINK was just rice, canned tuna, and white beans drizzled in olive oil. Is this a real "dish"? I've put those four ingredients together and it doesn't taste the same. And it's a really monochromatic meal. Anyone have any thoughts on the "real" dish, or if not, how to spice up the one I remember? It was in Parma.
posted by Ollie on Feb 16, 2009 - 10 answers

How do I make white rice for one person (me)? [more inside]
posted by spamguy on Feb 2, 2009 - 24 answers

Rice and beans for the inexperienced and time-pressed cook? [more inside]
posted by availablelight on Jan 29, 2009 - 19 answers

The grocery store no longer supplies my regular brand of rice milk. Tips or suggestions for making my own? [more inside]
posted by kamelhoecker on Jan 27, 2009 - 7 answers

My husband and I received a Vita Clay rice cooker as a gift. We'd like to start using it, but it the recipe/instruction booklet is missing. [more inside]
posted by burntflowers on Jan 3, 2009 - 3 answers

What's the secret to making delicious, restaurant-quality Mexican rice at home? [more inside]
posted by wordsmith on Nov 11, 2008 - 17 answers

Can I successfully cook brown and white rice together? The plan is to use a steamer with a 50/50 mix of the 2 varieties. If so, could you suggest a methodology? I prefer the brown, but I have a partial bag of white that I don't want to throw away.
posted by Exchequer on Oct 30, 2008 - 12 answers

What kind of filler should I use in the home-made microwaveable heat packs I'm making for holiday presents this year? [more inside]
posted by np312 on Oct 20, 2008 - 17 answers

How can I improve my cold grain/bean/wild rice/etc salads? They are either too vinegary or too bland, and generally not as good as it seems they should be. [more inside]
posted by kmennie on Sep 17, 2008 - 20 answers

Steamed Rice with what? I'd like to use my rice cooker more often. I'm looking for recipes that take five to ten minutes that I can add / pour over / serve next to my steamed rice. Bonus: What are some things I can add to the rice cooker as the rice is being cooked to make it a one pot meal?
posted by bigmusic on Sep 1, 2008 - 34 answers

Where can I buy edible rosebuds? [more inside]
posted by robtf3 on Aug 15, 2008 - 4 answers

How to make Indian restaurant-style (white) basmati rice? [more inside]
posted by jjsonp on Aug 9, 2008 - 11 answers

Looking for home storage solutions for bulk items such as flour, sugar, rice. [more inside]
posted by jeremias on Aug 9, 2008 - 20 answers

I love my sister and my sister loves RICE. Do you have any good recipes for her? Asian--Chinese/Korean/Indian/Pakistani/Thai/etc.--recipes preferred. The rice can be prepared any which way--flavoured, fried, with sauce over plain rice, whatever. (Previously).
posted by flibbertigibbet on Jul 31, 2008 - 28 answers

Seasoning in asia specialties, anybody know where to get it?? [more inside]
posted by radsqd on Jun 27, 2008 - 5 answers

What size is my rice cooker? [more inside]
posted by The corpse in the library on Jan 30, 2008 - 6 answers

What's the sticky glutinous gunk I get on the bottom of the pan when I try to fry rice? [more inside]
posted by YamwotIam on Dec 17, 2007 - 23 answers

My best friend and I are sake (rice wine) lovers. Not lovers, because he's a guy. And ugly. But he's a great guy and I'd like to buy him some top quality traditional sake and a set of cups and bottle. [more inside]
posted by simplesharps on Dec 6, 2007 - 10 answers

I'm looking for a recipe for Vegan Rice Krispy treats from a fall 2007 issue of the magazine Vegetarian Times. [more inside]
posted by mjones on Dec 5, 2007 - 6 answers

I wish to end my barbaric method of cooking rice in a saucepan. I'm stuck between the Zojirushi NS-LAC05, NS-ZCC10, and NS-TGC10. I've checked the product comparisons. Will I miss not having "Extended Keep Warm" - and how is that different from the already-present "Automatic Keep Warm" anyway? What in the world is this "Rinse-Free" and "Sweet Rice" settings, and will I miss them? Is "Cake" decent? Why is picking a rice cooker so complicated? [more inside]
posted by Xere on Nov 3, 2007 - 26 answers

Is fried rice recycled at sketchy restaurants? Not as in leftover from the previous day (which is certainly true) but recycled as in made from rice leftover from other patrons?
posted by mharper3 on Jun 1, 2007 - 17 answers

I'm making some chicken chipotle and Mexican rice for a party this Saturday. I'd like to prepare the food about an hour before people arrive, and I'm looking for the best way to keep everything warm without drying it out. (I don't have a proper chafing dish -- just a buffet set with uncovered aluminum pans and sternos underneath.)
posted by zembla3 on May 2, 2007 - 7 answers

Wanted: Extremely cheap non-milk replacement for cereal eating. [more inside]
posted by loquacious on Jan 27, 2007 - 36 answers

I need some tried and true suggestions for stuff to go on top of my rice. [more inside]
posted by Jonsnews on Dec 11, 2006 - 37 answers

Recently I have discovered the joys of brown rice. Brand recommendations and a place to buy in NYC near PATH?
posted by bastionofsanity on Nov 19, 2006 - 7 answers

What's up with this rice cooking stuff? [more inside]
posted by Ferrari328 on Nov 17, 2006 - 5 answers

What is this red mould in my rice cooker? [more inside]
posted by 999 on Sep 28, 2006 - 10 answers

How do you make rice for 40 people? [more inside]
posted by Foam Pants on Sep 22, 2006 - 20 answers

What was in my pilau rice, human skin? [more inside]
posted by popcassady on Aug 27, 2006 - 19 answers

Show me to the rice table! [more inside]
posted by NYCinephile on Aug 12, 2006 - 8 answers

Can someone explain the seemingly common phenomenon that your throat feels weird when you eat rice too quickly? [more inside]
posted by beammeup4 on Jul 14, 2006 - 19 answers

Can anyone think of any granola bars that do not contain rice? [more inside]
posted by Uncle Glendinning on Jun 3, 2006 - 7 answers

Japanese readers: help me get the most from my (Japanese) rice cooker! [more inside]
posted by uncleozzy on May 23, 2006 - 6 answers

I am looking to increase the amount of rice in my diet. I am looking for suggestions on totally awesome rice cookers, and general ricey advice! [more inside]
posted by JonnyRotten on Jan 4, 2006 - 42 answers

I ate a lot of rice pudding in WW2. Where did the rice come from? [more inside]
posted by priorpark17 on Dec 28, 2005 - 19 answers

I am looking for a website (not a specific one) that has a list of quotes from members of the Bush administration, with the quotes now obviously misleading, incorrect, and or lies. This is the kind of thing I am looking for. http://www.house.gov/schakowsky/iraqquotes_web.htm [more inside]
posted by JokingClown on Dec 6, 2005 - 9 answers

My rice cooker always burns my rice. [more inside]
posted by BackwardsCity on Aug 16, 2005 - 30 answers

How do I stain or age white japanese style rice paper floor lamp to look old? [more inside]
posted by curiousleo on Jun 15, 2005 - 5 answers

I have never liked the taste of brown rice, but I would like to try to develop a taste for it, since it is so good for you. Is there something that I can add to the rice to make it taste different (and possibly better?) Other suggestions for cooking or preparing the rice, besides the standard are appreciated.
posted by lilboo on Feb 10, 2005 - 31 answers

I have been told by a few people something that I don't really believe and I would appreciate confirmation of its untruth, They have said that Condoleeza Rice referred to GW Bush as her husband - in some interview or in answer to some question. Could this be true?
posted by donfactor on Feb 9, 2005 - 13 answers

How in the heck do you properly cook brown rice? I'm an ace at white rice, but last night I attempted to make the brown variety, and failed miserably [more inside...]. [more inside]
posted by jpburns on Feb 21, 2004 - 21 answers