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help us replace boxed rice with rice cooker recipes

Hi, 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 - 18 answers

 

Where can I get a small industrial rice polisher for sake rice?

I am starting a craft sake brewery and I wish to make ginjo and daiginjo sakes. I need very polished rice! [more inside]
posted by Captain Shenanigan on Mar 3, 2014 - 5 answers

Brands for stickier sticky rice?

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 - 17 answers

One pot wonder

What are some good, inexpensive Low carb rice cooker recipes? [more inside]
posted by dinosaurprincess on Jan 6, 2014 - 10 answers

Super simple rice recipes

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 - 16 answers

Rice and Beans

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 - 12 answers

Teach me how to cook congee.

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 - 8 answers

How do you eat green curry?

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 - 21 answers

An inquiry concerning the cooking and preservation of rice.

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 - 23 answers

Of course it was the fried rice. It was always the fried rice.

How do I make restaurant-quality fried rice at home? [more inside]
posted by karathrace on Jul 16, 2013 - 32 answers

The Musical Fruit?

What's the cheapest way to buy lots of dried beans and rice? [more inside]
posted by leotrotsky on Jun 19, 2013 - 13 answers

Where can I buy Japanese Rice?

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 - 15 answers

Finding an alternative rice supply

The recent news of high levels of lead in imported rice has a friend freaking out, and I'm helping look for alternatives to the 20 kg bags of Thai rice he's been buying. [more inside]
posted by zadcat on Apr 11, 2013 - 8 answers

Arroz con YUM!

What is your best arroz con pollo recipe? [more inside]
posted by shothotbot on Mar 4, 2013 - 11 answers

Japanese Cooking?

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 - 20 answers

Salted rice

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 - 23 answers

What do you put on plain white rice?

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 - 75 answers

Help me buy a rice strainer that clips to the bowl

I need one of these pink things. Someone online must sell one. Do you know where I can buy one? [more inside]
posted by royalsong on Jan 20, 2013 - 8 answers

What did I eat?

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 - 10 answers

Adulterated rice?

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 - 7 answers

But, I want the bad rice!

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 - 19 answers

Can someone please explain why baby rice cereal goes sloppier rather than thicker over time?

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 - 5 answers

Help us save our coconut rice

Recipe Rescue: Help us do something with this borked batch of coconut rice. [more inside]
posted by ThaBombShelterSmith on Jun 12, 2012 - 9 answers

Chewy rice?

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 - 21 answers

What's going on with this rice?

Why didn't my white rice cook through? [more inside]
posted by something something on Apr 18, 2012 - 13 answers

Help me make my wife like rice!

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 - 37 answers

What Do You Do With A Problem Like Risotto?

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 - 19 answers

Restoring data from a wet LG phone

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 - 13 answers

Making pasta: must I use boiling water?

Must I boil water to make pasta/rice? [more inside]
posted by NoraCharles on Aug 26, 2011 - 13 answers

One Pot, One Love?

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 - 10 answers

They're all white...

Rice > pasta/bread? [more inside]
posted by kathrynm on Jun 13, 2011 - 10 answers

Afghan rice recipe?

Please hit me with your best recipe for Bamiyan Kabob's rice. [more inside]
posted by methroach on May 24, 2011 - 2 answers

Calories of Rice And Beans?

How many calories (ballpark) would there be in this bowl of rice and bean?s [more inside]
posted by Spurious on May 8, 2011 - 12 answers

Department of Obvious Department, Sushi Version

Best practices for leftover sushi? [more inside]
posted by hecho de la basura on Apr 10, 2011 - 13 answers

Gluten-Free Baking with Rice Flour Gone Gritty

What is up with the grittiness in rice flour and how do I make it go away? [more inside]
posted by a robot made out of meat on Feb 28, 2011 - 5 answers

how to make sushi with long grain rice work out as well as possible?

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 - 16 answers

Arroz con blechhh

How can I salvage my failed rice pudding? [more inside]
posted by jaynewould on Jan 12, 2011 - 12 answers

Hyper rice cooker help

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 - 16 answers

Help me cook rice in OJ and chicken broth without burning it.

How do I cook my rice-based (with OJ and chicken broth) stuffing so the bottom doesn't burn? [more inside]
posted by If only I had a penguin... on Dec 24, 2010 - 9 answers

Happy New Year, Louisianna Style

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 - 12 answers

Help me pick out a rice cooker!

Help me pick out a rice cooker! [more inside]
posted by Stunt on Nov 14, 2010 - 39 answers

How does this rice cooker work?

How does this rice cooker work? [more inside]
posted by sleevener on Sep 8, 2010 - 14 answers

UMass People's Market rice & beans recipe?

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 - 12 answers

Easy Mexican rice?

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 - 17 answers

History of white (not whole-grain) rice in Japan

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 - 9 answers

What else can I make with a spam musubi press other then the obvious?

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 - 8 answers

Rice: how to creatively cook with it

Tell me your recipes that include rice. [more inside]
posted by Mutant on Feb 7, 2010 - 33 answers

Sake to me!

Does anyone know where to purchase this particular sake in New York City? [more inside]
posted by Pleadthefifth on Jan 31, 2010 - 4 answers

Rice and ____ Krispies Square

[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 - 43 answers

Spam fried rice, egg fried rice, sausage fried rice...

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

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