me and mrs.chasles and the two littlest chasleses all eat rice, and how! we cook a LOT of white rice in the rice cooker but for flavored rice (think uncle bens type stuff) we switch to the boxes. they are great and savory but very high in sodium and quite a bit more expensive than white rice in the cooker. so how do we migrate from boxed to recipes in the rice cooker (or slow cooker)? the flavors we usually buy are like chicken and herb, wild mushroom, that sort of thing. nothing cheesey etc. In other words is it as simple as "throw some mushrooms in with the rice" or do we need to get more complex?
Now with the background out of the way here is the question distilled down: how do we get that intense creamy flavor in a rice cooker?
we are both good in the kitchen, so complexity or make-in-advance are all ok for us!
thanks for helping!
posted by chasles
on Apr 11, 2014 -
I've lately been trying to make thai-style glutinous rice
but may attempts so far have not been as satisfyingly sticky
as I had hoped. I think it may be down to needing a more authentic brand. [more inside]
posted by onehundredand80
on Feb 8, 2014 -
I love rice and I just received a Zojirushi Mr. Bento lunchbox for Christmas. How can I make some super-simple rice dishes to eat at lunch? [more inside]
posted by christinetheslp
on Jan 1, 2014 -
I'd like to start preparing my meals for the workweek in a batch on Sundays, to be refrigerated and microwaved as needed. I'm looking for a specific rice and bean-based recipe (type(s) of bean, optimal ratio of rice to beans, cooking time) that's cheap and nutritionally complete. That is to say, I'd like to be able to eat this for about half of my meals in a week and remain healthy.
posted by phrontist
on Dec 14, 2013 -
I've searched previous instances
of congee showing up in comments on the Green, but very few actual recipes. None of the recipes I've found online even agree on the rice-to-water ratio or cooking time. Recipes from any nation, savory or sweet and any serving tips or suggestions most welcome!
posted by digitalprimate
on Nov 21, 2013 -
When you get a soupy rice dish like green curry, what is the intended way of eating it? Are you expected to have a big bowl of sauce at the end that you throw away?
posted by cgs
on Nov 14, 2013 -
What's the best way to keep rice (primarily brown rice, although I could see other grains being used in the future) in the refrigerator overnight? [more inside]
posted by jason's_planet
on Aug 18, 2013 -
Someone who lived in Japan told me that rice grown in Japan is amazing. I would love to buy real Japanese grown rice, but all I can find is California grown Japanese style rice. [more inside]
posted by gregr
on May 23, 2013 -
I am in Japan. I can not read or speak Japanese. I am a beginner cook. I have a limited budget; I can experiment but my first attempts better be stupid proof & edible. I am also a goat in that I am willing to eat just about anything (squishy squid, large amounts of raw egg, & crayfish that stare back seem to be at or near my limit; however, I love raw fish of many types & I often eat mystery meat on the streets of Asia).
Help me master a few Japanese recipes? [more inside]
posted by DisreputableDog
on Feb 23, 2013 -
Is it common to add salt when cooking plain boiled or steamed rice? Specifically, is this widely done in India, China or Japan?
posted by dontjumplarry
on Feb 4, 2013 -
I have seen people put several things on plain what rice to add some flavor, what do you use? [more inside]
posted by Leenie
on Feb 1, 2013 -
What did I eat? Fifty years ago, when I was a kid, a friend's Japanese mother made us a snack. She pulled 2 plain, fist sized rice balls from the fridge and sprinkled a dark green, watery sauce on them. It was salty and fishy tasting. It may have had some dark green flecks in it. I've seen nothing like it in Asian markets, and I think it may have been homemade, for it was poured from a wine bottle with a metal liquor spout tube. I've wondered for years.
posted by sagejumper
on Dec 31, 2012 -
I have a bag of "black rice" and after six weeks or so the black color has flaked off the outside of the rice grains. I now have a bag of white rice with a layer of black flakes at the bottom of the bag. Is this normal? Like, maybe the black color is part of some outer layer that mills itself off as the grains jostle around in the bag? Or was my rice coated in something to produce a fake black color?
posted by d. z. wang
on Nov 18, 2012 -
How are the rice clumps formed in Chinese take-out rice? They are my favorite part, but I can't figure out how this phenomenon occurs, let alone how to replicate it. [more inside]
posted by Fig
on Jul 26, 2012 -
I am currently feeding my baby rice cereal (just powdered rice) which I mix with a little hot water and breast milk into a sort of thick goop however I have noticed that if I leave it for around five or so minutes it begins to turn into a much runnier almost liquid consistency. I would have thought it would have got thicker over time. Could someone please explain why this happens?
posted by soymilk
on Jun 28, 2012 -
How do I get that soft, chewy consistency to the rice I make at home? I'm thinking about the consistency of the rice in bibimbap - or to get really specific, the rice at Astor Mediterranean
in Washington, DC. [more inside]
posted by lunasol
on Jun 11, 2012 -
My wife-to-be doesn't really like rice. I am a big fan of rice. What are some good recipes to help someone realize the wonders of rice?
She likes fried rice and sticky rice, but that's about it. I like pretty much any rice dish that there is. How do we bridge the gap?
Give me some recipes! Help me convert my future wife to a lover of rice!
posted by asnider
on Mar 15, 2012 -
Best Use For Lots of Leftover, Meaty Risotto? I accidentally made more like Risotto for 4 rather than two, and one person hardly ate as Risotto is very filling. What are the best uses for lots of Risotto besides sitting in my fridge laughing at me.? What other meals can I use it in or as a part of? [more inside]
posted by The Whelk
on Nov 3, 2011 -
My son got his LG VX9200 phone wet. As in the bathroom, caught some spray from the shower, not under a constant stream or submerged.
This morn, he turned it on, and now he only gets the Verizon screen...then flashes to all gray. and repeats that.
The googlefu says put it in rice for a day to get the moisture out. It been in about 6-7 hours and no miracle cure.
We are prepared for the fact he might need a new battery, or at worst a new phone, but the direst question he has, is will they be able to restore all his contacts/textx/messages?
I thought Verizon did this for me once, they say "maybe", but he is convinced he has lost everything.
tl:dr? Is there a way/a hack etc to get back the data off his phone?
posted by timsteil
on Aug 26, 2011 -
I'm looking for cook books that present easy to follow, one pot rice cooker recipes for complete cooking novices. Shopping and freezing guides would also be nice. [more inside]
posted by codacorolla
on Jun 29, 2011 -
I know it's a sin, but I have to use long grain rice to make sushi. No short grain of any kind in my area, I promise. So, any cooking tips for how to make it turn out as good as possible? Should I skip washing it so it is stickier? Should I tweak the cooking time? etc.
posted by dahliachewswell
on Feb 25, 2011 -
I got a rice cooker, and was looking forward to cooking lots of interesting rice-based dishes in it. All the recipes I've found online, however, say things like "Cook for 40 minutes" or "Add chicken 15 minutes before the end of cooking". My rice cooker, however, manages to cook a serve of rice in about 10 minutes flat. How do I use this apparently turbo
rice cooker to cook these sorts of recipes
? The rice cooker has a "risotto" setting that obviously takes longer, but I'm worried that will ruin ordinary jasmine rice.
posted by Jimbob
on Jan 3, 2011 -
Please bring me your best Cajun dirty rice recipe for the neophyte. Please hold the gizzards. [more inside]
posted by DarlingBri
on Dec 19, 2010 -
UMass Amherst - between '90-'94 - People's Market: I used to get a plate of rice and beans for lunch almost every day for a couple of years from People's and I am CRAVING that exact dish hardcore. I remember brown rice, red wine vinegar as a condiment - but what type of beans and what was in them, if anything? IIRC, it was like $1.00. [more inside]
posted by tristeza
on May 17, 2010 -
Is there a recipe for good, easy Mexican rice? Good here equals strong tomato flavor, peas and carrots (I'm not interested in strict authenticity). Bonus points if I can just dump the ingredients in my rice cooker and be done with it. [more inside]
posted by kingjoeshmoe
on Apr 12, 2010 -
When did the Japanese stop eating whole-grain rice and switch to white rice?
I imagine that this was a gradual move, starting with the rich and slowly filtering down to the masses, and I'd like to know, generally, when it started, and when everybody was eating white rice only.
posted by ovesh
on Mar 20, 2010 -
I've got a spam musubi
press, but I don't want to eat more processed meat. What else can I make that would fit the mold? (pun intended)
posted by meowzilla
on Feb 24, 2010 -
[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 -